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| ARKANSAS POTATO RECIPES |
| Arkansas recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour. |
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| Potato Pancakes from Arkansas |
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Ingredients
1kg/2lb 4oz old or baking potatoes, peeled, soaked in cold water until needed
1 onion, peeled
25g/1oz plain flour or fine matzoh meal
1 free-range egg, beaten
salt and freshly ground white pepper
olive or vegetable oil, for frying |
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| Method |
For the pancakes, finely grate the potatoes and onion and mix together.
Place the grated potato and onion into a colander and squeeze out as much moisture as you can. Or roll up the potato and onion in a clean kitchen tea towel and wring well to extract the liquid.
Mix the potato and onion with the flour, egg and salt and freshly ground white pepper.
Heat the oil in a frying pan until moderately hot and then place heaped tablespoons of the mixture into the pan to shallow-fry. Lower the heat to medium, flatten each pancake with the back of a spoon and fry for about five minutes on each side, turning over when the edges turn golden-brown. If the heat is too high, the pancakes will become dark-brown on the outside before they are cooked inside.
Remove the pancakes from the pan and drain on brown paper bags (they absorb the oil, leave the pancakes crisper and the pancakes won't stick to the paper).
Serve the pancakes hot with soured cream and apple sauce.
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| Arkansas Meat & Potato Pie |
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Ingredients:
500 gms of soft shin, cut into small cubes
Seasoned Flour
Cooking oil
1 onion, peeled & sliced
2 carrots, peeled & sliced (optional)
350mls of beef stock
Salt & black pepper
500 gms of potatoes, peeled, cut into cubes & parboiled
Short crust pastry |
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| Preparation |
Dust the meat with the seasoned flour. Heat the oil in a pan & fry the meat & onion until lightly browned. Add the carrot (if desired), stock & seasoning.
Bring to the boil, cover and simmer for at least an hour or until the meat is very tender. (The longer and more slowly the meat is cooked the better). When the meat is ready mix in the drained potato cubes.
Put into a deep pie dish or casserole and cover with a short crust pastry crust. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg or milk and bake for about 40 minutes at 200C until the pastry is golden brown.
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