Rebecca. I loved this woman. She was so into her son’s Bar Mitzvah and was so intense about every detail. She hired a band that regrettably, didn’t know how to play Hava Nagila. It was very important that everyone in attendance would join in on the dance floor to honor the little boy by dancing around him, as he was hoisted on a chair, high above the guests. So, the band secured a tape and played it so that the festivities would begin. It was great! The little boy hung onto the sides of the chair as his male relatives kept bouncing him up and down and everyone joined on the dance floor and danced around him. The look of terror in his eyes had us all on edge and we were certain that he would be bounced out of his chair and onto the floor. One could only imagine our relief when the tape finally ended and this poor soul was permitted to step off of the chair and onto to safe territory. It was then that Rebecca, his mother, ran up to the stage and yelled to the band leader, “That was great! Now, can you play it again… but this time, play it faster!”
To you Rebecca and your sweet son, I dedicate this blog and this recipe:
1 ½ pounds Idaho potatoes (about 3 potatoes)
Salt to taste
1 tablespoon butter
1/3 cup half and half
2 eggs – lightly beaten
1/3 cup all purpose flour
¼ cup finely chopped onion
½ teaspoon chopped fresh garlic
1 tablespoons chopped fresh parsley
Freshly ground black pepper to taste
Small amount of vegetable oil for frying the potato pancakes
Put the potatoes in a saucepan ad add enough cold water to cover along with salt to taste. Bring to a boil and lower the heat. Cook until the potatoes are tender, 20 – 30 minutes. Drain and peel the potatoes and put them in a potato ricer. Rice the potatoes into a bowl.
Add the butter, half and half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat a small amount of oil in a non-stick skillet. Spoon about ¼ cup of the potato mixture into 3 – 4 rounds into the heated oil. Flatten the mounds into patty shapes. Cook about 3 – 4 minutes, or until golden brown on one side. Turn and cook 3 to 4 minutes on the second side, or until golden brown. Do not overcook as they tend to dry out. Serve immediately.