Jewish – potato pancakes. Found in Whitworth School’s Favorite Recipes; compiled by the school’s PTA in 1974-75, as a fundraiser.
Servings: 4 - 6Prep Time: 10 minutes Cook Time: about 7 - 9 minutes
2 cups grated raw potatoes (measure after draining)
2 eggs, beaten
1 teaspoon salt
1 rounded or heaping tablespoon flour or matzo meal
pinch of baking powder
1 small onion, grated (optional)
Combine ingredients. Mix well. Drop pancake mixture by the tablespoon onto a hot skillet that has been generously greased with butter or shortening. (If you like thin, crisp pancakes, flatten with the back of a spoon). Fry on both sides until brown. Serve piping hot with sour cream, or with applesauce as an accompaniment to a pot roast.
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