Potato Pancakes - Ratzelech
by Daniel Rogov
Combine the potatoes, onion and apple and place the mixture, a large handful at a time into a towel or cheesecloth and squeeze out as much moisture as possible.
Combine the potato mixture with the egg yolks, sugar and just enough flour to thicken the mixture to the consistency of cooked oatmeal. Add the salt and pepper and mix well.
Beat the egg whites stiff and fold these into the mixture.
In a large heavy skillet, heat the shortening (there should be about 1/2" [1 cm] of shortening in the skillet). Drop the pancakes into the shortening from a tablespoon, fry over a moderate flame until the first side has browned (5-7 minutes) and then turn and brown the other side. Drain on paper toweling, sprinkle over with salt to taste and serve hot with applesauce.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.