Peel the potatoes and finely grate them in cold water to keep them from discoloring. In a large bowl to hold entire recipe, beat egg. Drain potatoes with a fine mesh colander, press to remove moisture, or put them in a flour sack towel, twist to remove moisture. Add oil to skillet to 1/2-inch deep and heat. Working very quickly, mix potatoes with well-beaten egg, flour and enough milk or cream to make a stiff batter. Season with salt and pepper. Blend well. They must be cooked immediately or the potatoes will discolor. For hors d?oeurves, I drop about 1/8 of a cup of potato mixture into the hot oil and mash them down with a spatula to form the miniature pancake. For larger pancakes, use a larger size metal measuring cup. Cook over moderate heat until browned on both sides. Drain on paper towels. If serving immediately, keep them in a warm oven until they are all cooked. If preparing ahead drain and refrigerate. Reheat in a 325 degree oven until hot, making sure not to get them too brown. Serve hot with sour cream and/or applesauce. NOTE: For dinner potato pancakes or evening appetizers, you can add some onion juice. Source: My mom?s recipe - Roberta Brisson Posted to recipelu-digest by QueenBerta@aol.com on Feb 3, 1998
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|Serving Size: 1 Serving (2184g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 722 (34%)|
|Amt Per Serving||% DV|
|Total Fat 80.2g||107 %|
|Saturated Fat 47.9g||239 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 449.4mg||138 %|
|Sodium 562.8mg||19 %|
|Potassium 7073mg||186 %|
|Total Carbohydrate 305.5g||90 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 285.9g|
|Protein 58.4g||83 %|
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Calories per serving: 2125
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