Potato Pancakes
- 2 ½ c. grated raw potatoes
- 4 Tbsp. finely chopped onion
- 1 tsp. salt
- 3 Tbsp. fine (dry breadcrumbs)
- freshly ground black pepper (to taste)
- oil & butter
- Peel and grate 3 large potatoes & press excess water out thoroughly.
-
Measure out 2 ½ cups of grated potatoes.
- Stir in finely chopped onion, salt, 2 lightly beaten eggs, & bread crumbs
- If batter still too moist, may add more bread crumbs.
- Grate black pepper
-
Heat lg. heavy skillet & melt some butter in it
- Add equal amount of salad oil.
-
Should be ¼" melted fat in skillet.
- Drop pancake batter in by heaping spoonfuls & flatten slightly with back of spoon.
- Fry pancake til crisp & brown on both sides.
- Serve very hot with cold sour cream & applesauce.
Printer friendly copies:
