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Trail: PotatoPancakes



4 big potatoes
1 yellow onion
1 egg – beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Combine and set aside 2 tablespoons all purpose flour, 1 1/2 teaspoon salt, 1/4 tsp. baking powder and 1/8 teaspoon pepper. Wash, pare, finely grate and set aside 6 medium size (about 2 pounds) potatoes, about 3 cups grated. Heat in a heavy skillet over low heat, fat enough to make a layer 1/4 inch deep.

Combine the flour mixture with: 2 eggs (well beaten), 1 tablespoon grated onion and 1 tablespoon minced parsley. Drain liquid that collects from grated potatoes. Add potatoes to egg mixture and beat thoroughly with spoon.

When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat, leaving about 1 inch between pancakes. Cook over medium heat until golden brown and crisp on one side. Turn carefully and brown other side. Drain on absorbent paper.