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Potato Lace This is an ideal dish to serve when unexpected guests arrive or when you need a "filler" to complete a family meal. There is only a slight drawback to it: It should be eaten immediately after it is cooked, when it is most savory and crisp. Leftovers can be crisped under the broiler, but they are never as good as when they have just come out of the skillet. In this recipe the potatoes are shredded into little strips, although they could also be grated like the onions to give a different texture and taste. If you make the batter ahead, refrigerate it, covered tightly with a piece of plastic wrap, to lessen discoloration. The top of the batter will discolor anyway, but as you stir it the discoloration will disappear, and it doesn't change the taste. Don't prepare the batter more than a few hours ahead or it will become watery. 1 large or 2 medium onions (to make 1/2 cup grated onions) 3 to 4 large potatoes (1 3/4 pounds), peeled 3 eggs 2 tablespoons flour 1/3 cup chopped parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup vegetable oil (corn or cottonseed) Peel the onions and grate them with a hand grater. Use the small side of the grater that seems to have been perforated with nails. These tiny holes abrade in any direction and liquefy the onions to a smooth puree. Shred the potatoes on the side of the grater where you usually grate cheese. These longer, oblong holes cut in one direction only, downward. Hold the potato with the palm of your hand only, to avoid cutting your fingertips. Place the shredded potatoes (you should have about 3 cups) in a towel. Twist the towel with one hand and press with the other to extrude the juice. Most of the starch is released with the juice, so that pancakes will be airy, crisp, and not starchy. Combine all the other ingredients except the oil in a bowl, preferably stainless steel to prevent discoloration, and mix thoroughly. The batter will be fairly loose. Heat 2 to 3 tablespoons of the vegetable oil in a skillet, preferably nonstick. (These pancakes do not absorb much oil, so this amount of oil is enough to fry several batches.) For each pancake, place about 3 tablespoonfuls of the mixture in the skillet. (In an 8-inch diameter pan we were able to fry 3 at a time.) Spread the mixture right away with the back of the spoon so that the pancakes are very thin, with little holes in the center. Fry on medium to high heat for a good minute and a half to 2 minutes on each side. The potatoes should be thin and crispy. Use a large spatula to flip them over. Remove with the spatula. Notice that the edges are jagged and quite crisp. Serve as soon as possible. 12 TO 14 PANCAKES Return to Top | Back to Recipes |
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