Potato Pancakes Recipe
Ingredients
| Potatoes | 6 Medium | |
| Onion | 1 Small | |
| Flour | 3 Tablespoon | |
| Egg | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Cooking oil | (as required) |
Directions
Peel potatoes, and grate on medium grater.
Drain well.
Peel onion, and chop very fine.
Add onion to potatoes, and quickly add flour, egg and salt, mixing well.
Pour into heavy frying pan enough cooking oil or fat to cover the bottom to depth of about 1/4 inch, and heat to frying temperature.
Spoon potato mixture into hot pan, spreading each cake with tip of spoon so that it will be as thin as possible, not heaped up.
Cook cakes until golden brown on one side; then turn with spatula, and brown on other side.
Remove cakes from pan, and drain on absorbent kitchen paper to eliminate greasiness.
Serve as soon as possible, or pancakes will become soggy.
Serve with applesauce or sour cream
Drain well.
Peel onion, and chop very fine.
Add onion to potatoes, and quickly add flour, egg and salt, mixing well.
Pour into heavy frying pan enough cooking oil or fat to cover the bottom to depth of about 1/4 inch, and heat to frying temperature.
Spoon potato mixture into hot pan, spreading each cake with tip of spoon so that it will be as thin as possible, not heaped up.
Cook cakes until golden brown on one side; then turn with spatula, and brown on other side.
Remove cakes from pan, and drain on absorbent kitchen paper to eliminate greasiness.
Serve as soon as possible, or pancakes will become soggy.
Serve with applesauce or sour cream
Chef
