A Jewish method is one of the quickest, easiest, most economical and delicious ways of cooking potatoes. So the recipe is very useful if you have reached home late, nothing is immediately available to eat, and you are hungry. Use these potato pancakes on their own, with other vegetables, with fried eggs, bacon, chops, hamburgers, cold meats, corned beef or fish fingers, etc.
POTATOES - POTATO PANCAKES
For these you will need:
Pepper and salt
Oil, dripping or oil and butter
Heat a generous quantity of olive oil, cooking oil, or a mixture of oil and butter in a frying pan. Now, on to a plate or into a bowl grate well-washed potatoes. It is not necessary to peel them. Add pepper and salt, and a little grated onion if desired. Do not at this stage delay or the potatoes will discolour.
Spoon the mixture into the hot oil and flatten into small, thin pancakes. Make absolutely sure that each is separated from its neighbours. Cook until brown beneath and then turn them over until glowing brown on both sides. Drain the oil from each and, if thought necessary, place on kitchen paper to drain further.
Some grate the potatoes into a bowl and add salt, later squeezing out the moisture before dealing with them. Others grate cheese into the bowl before adding an egg and the grated potato. Nutmeg is sometimes added to these pancakes.
Serve with what you will.
The following is, like the pancake recipe above, simple to make, and delicious to eat with drinks.
POTATOES – POTATO PANCAKE FOR DRINKS
You will need:
Pepper and salt
Flour (plain or self-raising)
Dijon mustard (optional)
A grated potato
Into a bowl break an egg. Add a little water and whisk. Now add half that volume of plain or self-raising flour. Whisk again. Now add half the present volume of grated cheese (any). Put in some milled pepper and salt. Add a little Dijon mustard and a shake of Tabasco, if they are at hand. Now grate in a peeled, medium-sized potato.
Mix what you have together and put it into a frying pan containing hot olive oil. Flatten it out with a spatula and turn down the heat to its lowest. When the underside is glowingly brown, toss or turn the pancake. Cook until quite done – about 20 to 25 minutes in all.
Place the pancake on to a board and cut it into small squares. Eat the morsels when hot.