> I would like to have recipes for potato pancakes and any toppings for > them. Thank you. I use the coarse grater on my food processer and turn them out onto a clean tea towel, gather up the corners and squeeze out as much liquid as I can and I don't drain the onion since I like the flavour. If the mixture is left sitting it will turn brown but will still cook up OK. Some people like the latkes with apple sauce but we always have them with bacon and sour cream. The ones with smoked salmon are a once-in-a-while treat! Potato Pancakes Latkes Potato Pancakes With Smoked Salmon Potato Pancakes Latkes 6 baking potatoes 3 eggs 1 cup grated onions; drained 4 teaspoons matzo meal or all-purpose flour 2 teaspoons salt 1/4 teaspoon baking powder pinch pepper vegetable oil for cooking Peel potatoes; using largest holes of hand-held grater, grate into bowl. Drain liquid. In another large bowl, beat eggs; mix in potatoes, onions, matzo meal, salt, baking powder and pepper. Pour oil into skillet to depth of about 1/4 inch; heat until hot but not smoking. Using 1/4 Cup mixture per latke, add batter to skillet, leaving about 1 inch between each. Flatten slightly with back of spoon. Cook, turning with slotted spatula halfway through, for 5 to 6 minutes or until crisp and golden. Transfer to paper towels; drain well. Serve hot. Contributor: Canadian Living Magazine Yield: about 20 Potato Pancakes With Smoked Salmon potatoes, salmon 6 tablespoons creme fraiche or sour cream 2 tablespoons prepared white horseradish 2 tablespoons chopped fresh parsley 3/4 pound Russet potatoes; peeled 1/2 pound parsnips; peeled 1/2 cup finely chopped onion 3 tablespoons chopped chives 1 large egg; beaten to blend 4 tablespoons olive oil 12 thin slices smoked salmon; (about 6 ounces) Mix creme fraiche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.) Preheat oven to 250 F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg. Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to oven-proof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake. Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of creme fraiche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately. Contributor: Bon Appitit Yield: 4 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
