This is a very old, traditional recipe for
savory potato pancakes. They're good for breakfast, lunch, or dinner, served alone or as a
side dish. Be sure to have plenty of sour cream and applesauce to top
them off.
4 c peeled, grated white potatoes (about 2 lb potatoes)
1 med onion, grated
1/2 c flour
1/2 tsp baking powder
1-1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
Vegetable oil for frying
Mix potatoes and onion in a colander; squeeze out as much of the liquid as possible. Mix
together dry ingredients in a large bowl; add potatoes and onions and toss to coat. Gently
mix in eggs just until
blended.
Heat 2-3 tbsp oil in a large skillet over medium heat. Fry batter about 1/3 cup at a time
until golden brown on both sides. Serve at once with sour cream and applesauce. |
