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MyCookbook Member: MMMMiami
Recipe Category: Side Dish
Recipe Preparation Level: easy
From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
Attention to details relating to both the ingredients and the equipment will assure the best results. The Idaho potato with its low moisture
content and high ratio of starch to sugar is the best selection. It fries up quickly and crisply. Their uniform size makes them easy to peel and
grate. They can be scrubbed and grated unpeeled if you donít mind a few bits of peel in your mixture. If the potatoes are cut into one-inch dice
they can be grated evenly and effortlessly in the food processor using the steel blade and the pulse control.
The onion can be grated along with the
potato. A tablespoon of lemon juice or white vinegar will keep the potatoes white. Of course, the potatoes may be grated by hand. The
potatoes should be drained of excess moisture before being mixed with the remaining ingredients. Transfer them to a fine sieve placed over a bowl and
press out the liquid using a wooden spoon. Reserve the liquid and transfer the potatoes to a large mixing bowl.
Pour out the reserved potato liquid
and add any thick white starch that has accumulated in the bottom of the bowl to the potatoes. A vegetable oil such as peanut oil and a large,
heavy, cast-iron skillet should be used for frying the pancakes. Make sure the oil is hot before adding pancakes. Form pancakes using a heaping
tablespoon of batter for each, flattening them with the back of the spoon as the batter is added to the skillet. The thinner you make the pancakes,
the crisper they will be. Fry, turning once, until golden brown, adding more oil as needed. Adjust the heat while you are cooking; but make sure
it is hot enough.
After a brief draining on absorbent paper, serve at once. They can be kept warm in a 250 degree oven until ready to serve, but they will not be as good.
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