KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

      Title: KARTOFFELPFANNKUCHEN (POTATO PANCAKES)
  Categories: German, Vegetables
       Yield: 4 Servings
  
   2 1/2 c  Potatoes; (2 Large) *
       3 c  ;Water
       1 ts Lemon Juice
       1 ea Potato; Boiled, Mashed
       1 ea Egg; Large, Beaten
       2 tb Milk
     1/2 ts Salt
       1 x  Vegetable Oil; As Needed
  
   *    Potatoes are grated on medium grater.  2 1/2 Cups
   Approx.
   +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++ Grate raw potatoes into water to
   which lemon juice has been added.  Place potatoes in a
   strainer or cheese cloth and drain off liquid.  Drain
   well. Beat raw and cooked potatoes with egg, milk, and
   salt to form a batter. Using 3 T oil for each batch,
   drop batter for 3 or 4 pancakes at a time in hot oil
   in a large frypan.  When firm on the bottom side,
   loosen edges and turn.  Brown on other side.  Remove,
   drain on paper towel, and keep warm. Continue until
   all batter is used.  Serve immediately. NOTE:
   If potato cakes are served with meat, sprinkle with
   salt. Sprinkle with sugar if served with applesauce.
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