COOKING IS NOT JUST A SKILL for Martha Stewart-it's a lifetime of cherished moments, traditions and creativity. In Martha: The Cookbook, the lifestyle mogul celebrates her 100th book by sharing 100 of her favorite recipes, along with stories and photos from her incredible life. This collection invites you into Martha's world, where you'll find recipes passed down from her mother, Big Martha, as well as those inspired by world-class restaurants and chefs. From her famous Paella to The Perfect Omelette, each delicious recipe is sure to delight!
Potato Pancakes
Active time: 20 min.
Total time: 30 min.
Serves: 6
"Big Martha taught me the basic recipe for these crispy, crunchy potato pancakes. I make them often-sometimes to serve as a vegetable course for a holiday dinner, but mostly as hors d'oeuvres. Use baking potatoes: Peel and then grate them by hand on a box grater. Soak the grated potatoes in ice water until just before using. I like to top the potato pancakes with sour cream and pink applesauce [Martha makes her own], crème fraîche and caviar, or sour cream and smoked salmon."
4 large baking potatoes, such as Idaho or russet, peeled Ice water, for grated potatoes
1 small yellow onion
2 large eggs, lightly beaten
1/4 cup lager
3 Tbs. unbleached all-purpose flour
Vegetable oil, such as safflower or rice bran oil, for frying
Applesauce and sour cream, for serving
1 Grate potatoes in long shreds across large holes of a grater into a large bowl of ice water. Set a colander over a large bowl and drain potatoes, squeezing out excess liquid. Set liquid aside until starch sinks to the bottom of the bowl, about 10 min. Pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
This story is from the December 16, 2024 edition of First for Women.
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This story is from the December 16, 2024 edition of First for Women.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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