Yield: 4 Servings
|½ cup||Vegetable oil|
|Optional Cream style corn|
Wash your potatoes very well but don't peel them. Grate them coarsely into a bowl. Grate in an onion. Add the beaten eggs, flour, salt and pepper. Let the mixture sit for ten minutes just to thicken. Pour off excess liquid.
Heat the vegetable oil for one munite in the frying pan, then drop teaspoonfuls of the mixture into the pan. When the pancakes are brown around the edgges, turn and fry them until the other sides are crispy.
Drain them on paper towels and eat them with sour cream and applesauce.
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