Title: Potato Pancakes I.e.s.jjgf65a
Categories: Potato Vegetable Side Jewish
Yield: 10 Servings
| 1 | lb | GRATED POTATOES 2 CUPS |
| 1 | ts | SALT |
| 3 | | WHOLE BEATEN EGGS |
| 2 | tb | FLOUR |
| 3 | tb | Onion,finely chopped |
| | | Pepper to taste |
GRATE 1 POUND SCRUBBED RUSSET POTATOES ABOUT 2 CUPS AND WASH WELL IN A
LARGE BOWL OF COLD WATER.DRAIN AND WRING DRY IN A TOWEL.ADD 3 BEATEN EGGS,2
TABLESPOONS FLOUR,1 TEASPOON SALT,PEPPER TO TASTE AND 3 TABLESPOONS FINELY
CHOPPED ONION. FRY HEAPING SOUP SPOONS OF THIS BATTER I 1/4 OF A INCH OF
OIL IN A DEEP SKILLET,FLATTENING THE MOUNDS SO THEY FORM PANCAKES OF ABOUT
3 INCHES IN DIAMETER.BROWN WELL,4 TO 5 MINUTES PER SIDE DRAIN ON PAPER
TOWEL AND SERVE.