Source: The Foods of Israel Today, by Joan Nathan - Reprinted with permission.
Joan Nathan has had a thirty year love affair with Israel. In the early 1970s she worked for Mayor Teddy Kollek of Jerusalem and has returned frequently since then. She is the author of 7 cookbooks of which two are on Israel. She is the host and co-producer of a PBS TV series based on her prizewinning book, Jewish Cooking in America that is in its second season. She lives in Washington, D.C.

Ingredients:
1 pound russet potatoes, peeled
1 full-flavored apple such as Granny Smith or Fuji, peeled
1 large egg, lightly beaten
1/4 cup all-purpose flour (about)
1 teaspoon salt
A few grinds of pepper
Vegetable or peanut oil for frying
Confectioners' sugar for sprinkling (optional)

Preparation:
1) Grate potatoes and the apple into a mixing bowl, working quickly to avoid discoloration. You can also use a food processor fitted with a grating blade. Squeeze out and drain any accumulated liquid. Quickly add the egg, flour, salt and pepper and mix thoroughly.
2) Heat about 1/2 inch of oil in a large skillet over medium-high heat.
3) Drop the batter in dollops of 3 tablespoons each, flattening each pancake with a spatula.
4) Cook about 3 to 4 minutes until the first side is brown, then flip the pancakes and cook until the second side brown. Drain on paper towels and continue with the rest of the batter.

Type of Recipe: Jewish

Serving Suggestions:Serve as is or sprinkled with confectioners' sugar.

Date Submitted: December 12, 2003

Section:Holiday