Greek Potato Pancakes Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
1: Egg, beaten
2 cup: Coarsely shredded potatoes,
1/2 package: (10 oz) frozen chopped spinach, thawed, well drained
1/2 cup: Crumbled feta cheese,
2 tbsp: Bread crumbs,
1/8 tsp: Salt, or to taste
Oil for deep frying,
Directions:
1. In a medium bowl, beat the egg. Add the potatoes, spinach, feta cheese,
bread crumbs and salt; stir until combined.
2. Pour the oil 1/4- inch deep into a large skillet. Heat the oil over
medium- high heat until it bubbles when a little potato mixture is dropped
in. Drop the batter by tablespoonsful into the oil. Cook until golden on
bottom; turn and cook until golden on second side, about 3 minutes per
side. Drain on paper towels.
1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN:
0-02-542965-5
Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 70
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 28,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
bread crumbs and salt; stir until combined.
2. Pour the oil 1/4- inch deep into a large skillet. Heat the oil over
medium- high heat until it bubbles when a little potato mixture is dropped
in. Drop the batter by tablespoonsful into the oil. Cook until golden on
bottom; turn and cook until golden on second side, about 3 minutes per
side. Drain on paper towels.
1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN:
0-02-542965-5
Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 70
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp