Yield: 12 pancakes
|2 cups||Grated potatoes|
|3 teaspoons||Onion, grated|
|Applesauce or sour cream|
After grating the potatoes, place in a cloth towl and wring them out to remove as much moisture from them as possible. Place the potatoes in a bowl, and blend thoroughly with the eggs. Combine and sift the flour and salt and add to the potato mixture along with the grated onion. Heat at least 1 tsp of the oil in a large skillet and place the potato mixture in. Brown on one side, and reverse process until all sides are crisp. Drain on a paper towel.
Source: Joel Erlich, I-Link Cuisine Cooking Conference Typed in MM format by Linda Fields, Cyberealm BBS & home of Kook-Net Watertown NY 315-786-1120