Perfect potato pancakes
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Potatoes -- 3 lbs. |
| 2 | eaches | Eggs |
| ½ | cup | Onion -- finely diced |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Salad oil |
| Maple syrup or apple sauce | ||
Directions
Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheese cloth or a clean thin dish towel. Drain potatoes into cloth and squeeze out as much moisture as possible. Place potatoes in a mixing bowl. Beat eggs; add to potatoes along with onion, flour, salt and pepper. Mix well. Heat about ⅓ cup salad oil in a skillet until hot. Drop potatoes mixture ¼ cup at a time into hot oil, about 3 inch apart. Flatten with pancake tuner to make a 4 in. pancake. Cook pancakes until golden brown, turn and cook other side, about 4 min. total. Remove to a cookie sheet lined with paper toweling to drain. Repeat until all pancakes are cooked. Serve immediately or place in a warm oven until ready to serve. Top with maple syrup or apple sauce. Yield; About 16 pancakes.
Recipe By : Country Woman