Potato pancakes #2

Yield: 4 Servings

Measure Ingredient
4 pounds Large potatoes (up to)
3 teaspoons Salt
4 Eggs
3 tablespoons Flour
2 larges Onions
Oil or shortening

Wash and peel the potatoes; place them in cold, salted water immediately so they do not darken. Beat the eggs together with the flour and 1-½ teaspoon salt. Dry the potatoes and grate them coarsely. Peel and grate the onions in a cloth and squeeze thoroughly. Immediately combine with egg mixture. Heat the oil or shortening in a large skillet until it sputters.

Place the potato mixture by tablespoonsful in the hot fat, flattening each with a spatula. Fry about 2 minutes on each side or until brown and crisp.

The thinner the cake, the better it tastes. Serve 4 to 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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