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Mom's Potato Pancakes
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4 cups shredded peeled potatoes (about 4 large potatoes)
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Canola oil
Rinse potatoes in cold water; drain well. Place in a large bowl. Stir in the egg,
flour, onion, salt and pepper. In a skillet, heat 1/4 in. of oil over medium
heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry in
batches until both sides are golden brown. Drain on paper towels. Serve
immediately.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |