Yield: 4
servings
2 1/2 c
Potatoes; (2 Large) Boiled, Mashed
2
Potatoes Raw, Grated
1 Egg;
Large, Beaten
3 c Water
2 tb Milk
1 ts
Lemon Juice
1/2 ts
Salt
Vegetable
Oil As Needed
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.