Potato Pancakes
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3
Eggs
3
Tbsp
White All-Purpose Wheat Flour
1/4
tsp
Baking Powder
3/4
tsp
Salt
1/4
tsp
Black Pepper
8
medium
shredded
Potatoes
3/4
cup
minced
Onions
Corn Oil
Servings:
6
Prep Time:
25
Cooking Time:
25
- Peel and shred potatoes. Place the shredded potatoes in a cheesecloth and press/squeeze until no more water comes out.
- Saute onions until translucent. Then combine with the potatoes.
- In another bowl, combine the flour, eggs, baking powder, salt and pepper until thoroughly blended. Then add the potato and onions.
- Shape into 4 inch patties, roughly 1/4 inch high.
- Refrigerate for 1 hour before frying.
- Pan fry on medium heat with a little oil or in deep fryer until lightly crisp.
Serve with applesauce.
submitted by Virginia Tavenner