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

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