Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Lappenpickert (Potato Cake)


4 Cups (2 lb) Potatoes (Peeled, Grated and Drained)
2 Eggs (Slightly Beaten)
3 tablespoon Plain Flour
1 tsp Salt
1/3 Cup Sour Cream
1/4 Cup Salad Oil

Makes 6-8 Servings

Put the grated Potato in a Mixing bowl; Add the Eggs, Flour, Salt and Sour Cream. Beat well until blended. Heat the 1/2 Oil in a Large Frying Pan. Then carefully spread Half the mixture in the Frying pan so that it is about 1/2" thick. Cook over a moderate heat until browned on the bottom, then taking care turn over and cook until brown. (add more oil if necessary.) you may need to cut it into 4 pieces to turn over. Then repeat with the other half.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.