Lefse

Submitted by United Church of God on Wed, 2011-03-02 02:00
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Description

Fried potato cakes

Summary

Yield
Servings
Source

Carole Wineinger

Prep time30 minutes

Ingredients

3 3⁄4Poundpotatoes (use Idaho russet)
1⁄2Cupbutter (melted)
3Tablespoonpowdered sugar
1⁄2Teaspoonsalt
2Cupflour (all-purpose)

Instructions

Step 1  Cook potatoes in boiling water until tender. Drain and put through a potato ricer while still hot. (5 cups packed). Cool to room temperature.

Step 2  In large bowl combine melted butter, powdered sugar and salt. Add potatoes. Stir in flour, knead with hands.

Step 3  Form smooth, round balls using about 1/3 cup each. On a floured surface, roll out paper thin to less than 1/8 inch thick. (11 to18 inches in diameter). Use as little flour as possible, but enough to keep from sticking.

Step 4  Cook on a large hot griddle over medium heat about 1 to 2 minutes per side or until lightly browned. Remove and put between paper toweling to cool. May be frozen. Makes 18 -24.

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United Church of God
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