Title: Efrat Rabinovich's Potato Pancakes with Apple
Categories: Vegetables, Jewish, Side dish, Cakes
Yield: 10 Servings
-----larry luttropp fvkc70a-
-----l.a.times food section
1 lb Russet potatoes; peeled
1 Apple; peeled & cored
1 lg Egg
1/4 c Flour
Salt
Freshly ground pepper
Oil for frying
Powdered sugar
"EFRAT RABINOVICH'S POTATO PANCAKES WITH APPLES" Grate potatoes and apple
into mixing bowl, working quickly to avoid discoloration. Squeeze out any
accumulated liquid. Quickly add egg, flour, salt and pepper to taste. Mix
thoroughly. Heat about 1/2 inch oil in skillet over medium-high heat. Drop
in batter using 3 tablespoons full per pancake and flatten slightly with
spatula. Fry 3 to 4 minutes until first side is brown, then flip pancakes
and cook until second side is brown. Drain on paper towels. Sprinkle with
powdered sugar and serve. Makes 10 (3-inch) pancakes.
Each pancake contains about: 68 calories; 38 mg sodium; 21 mg cholesterol;
2 grams fat; 12 grams carbohydrates; 2 grams protein; 0.26 gram fiber.
Presented by: Joan Nathan, L.A. Times article, "The Hanukkah-Latke
Connection", 11/25/94, page H7.
