2 1/2 c Potatoes; (2 Large) * 1 ea Egg; Large, Beaten
3 c ;Water 2 T Milk
1 t Lemon Juice 1/2 t Salt
1 ea Potato; Boiled, Mashed 1 x Vegetable Oil; As Needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.
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++++++++++++++++++ Grate raw potatoes into water to which lemon juice
has been added. Place potatoes in a strainer or cheese cloth and
drain off liquid. Drain well. Beat raw and cooked potatoes with egg,
milk, and salt to form a batter. Using 3 T oil for each batch, drop
batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
When firm on the bottom side, loosen edges and turn. Brown on other
side. Remove, drain on paper towel, and keep warm. Continue until
all batter is used. Serve immediately. NOTE: If potato cakes are
served with meat, sprinkle with salt. Sprinkle with sugar if served
with applesauce.
Yields
4 servings