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Show Pancake Suppeir grated (about three and one-half cups) one third to Vi cup finely minced onion 1 tsp. salt 3 large eggs, beaten V cup matzo meal, soy grits, or whole wheat bread crumbs Freshly ground black pepper to taste Safflower oil and butter but-ter for frying. SQUEEZE GRATED potatoes pota-toes between your hands to remove re-move excess liquid. Measure three and one-half dry potatoes pota-toes into a large mixing bowl. Stir in the onion, salt, pepper, and a sufficient amount of crumbs to bind the mixture. In a large, heavy-bottomed skillet, melt equal portions of butter and oil to a depth of about ab-out one-fourth inch. When it is hot, drop the batter by heaping spoonsfuls into the pan, and flatten the pancakes with the back of the spoon. FRY FOR a few minutes on each side, until crisp and golden. gol-den. Drain on paper towels and serve immediately, or keep warm in the oven. Serve with applesauce and yogurt or sour cream. Makes four generous servings. GREEK POTATO PANCAKES PAN-CAKES 3 large potatoes 2 eggs 5 Tbs. grated Romano cheese Salt and ground black pepper 6 Tbs. flour (approx.) Oil, preferably olive oil, for frying . .- BOIL AND mash the potatoes, pota-toes, and allow them to cool a bit. In a large bowl, beat the eggs, then add the cheese, a good grate of pepper, and about ab-out Vi tsp. of salt. Mix in the mashed potatoes and, with your hands, shape the mixture into patties about Vj inch thick and 2 inches across. DIP THEM in flour to cover all sides, patting the flour in while retaining the shape of the pancakes. If the flour mixture is too loose to handle, reshape it, adding more flour. Fry in hot oil a few minutes on each side, until golden brown. Makes four servings. LATKES (Potato Pancakes) 5 large potatoes, By CLARE BARRETT Copley News Service "What shall we have for supper?" I asked my 2-year-old son, realizing that the dinner din-ner hour was rapidly approaching and I had not made preparations. HE THOUGHT a minute, and then responded enthusiastically, enthusias-tically, "I know, panny-cakes!" panny-cakes!" He has the makings of a successful suc-cessful vegetarian, lacking rigid adherence to any proscribed pros-cribed notions of what given meal ought to include, or may or may not consist of. THOUGH HIS vision may have been of wheatcakes top-: top-: ped with butter and syrup, he was quite pleased to eat the potato pancakes with apple-'. apple-'. sauce and sour cream when ' they were served. So was ev-: ev-: erybody else. I was happy to ' have dinner on the table a mere 30 minutes after Nick's suggestion sug-gestion was made. . Cooks of many different cultures cul-tures have appreciated the speed and delight of pancake suppers it seems, for there are popular fried cakes in German, ', Jewish, Swedish, Mexican, Chinese, and Greek cuisine. These stand apart from the traditional tra-ditional Scottish outcakes, American journey or "johnny" "john-ny" cakes, and good old breakfast flapjacks. IN GENERAL, good results require that (unless otherwise specified in the recipe) pancakes pan-cakes should be fried on a heavy skillet or griddle that is just lightly buttered or oiled. The pan should be hot enough so that a drop of water flicked on it sputters and dances. If it evaporates immediately, the pan is too hot. If it just sits there, it is too cold. Fry the pancakes until bubbles bub-bles form all over the uncooked un-cooked surface, then flip with a spatula and fry the second side half as long as the first. Do not stack the pancakes until they are brought to the table, or they will be soggy. BOCOLES Crisp Mexican corn cakes, delicious de-licious with the simple tomato sauce recipe that follows or a tomato chutney. 3 cups corn kernels 'A cup cornmeal 2 Tbs. soy flour 1 tsp. salt 2 Tbs. melted butter or oil Water to blend COMBINE ALL the ingredients ingre-dients in a blender or food processor, pro-cessor, adding just enough water wa-ter to puree all the ingredients into a thick batter. Fry 2-inch-round pancakes in butter until they are a dark, crusty golden brown on one side, and then flip and fry on the other. FRESH TOMATO SAUCE 2 cups chopped ripe tomatoes Vi tsp. salt Freshly ground black pepper to taste Yt tsp. crushed basil Butter or oil WHEN THE bocoles are done, add a little more butter or oil to the pan. Saute the tomatoes with spices, mashing as they cook, until soft. Serve hot over the bocoles. Makes four to five servings. |