Potato pancakes (no-fry latkes)
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded russet potatoes. |
| (about 3 peeled medium | ||
| Potatoes) | ||
| 1 | cup | Finely chopped onion |
| 1 | cup | Toasted wheat germ |
| 2 | Eggs | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Oil spray | ||
Directions
Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil.
Drop ¼ cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream.