Potato Pancakes Recipe
Ingredients
6 medium sized potatoes
Fat for frying
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
2 eggs, well beaten
1 tablespoon grated onion
1 tablespoon minced parsley
Directions
Pare and grate potatoes; set aside.
Put fat (enough to make a layer 1/4 inch deep) into a heavy skillet; set over low heat.
Blend the flour, salt, baking powder, and pepper.
Mix into beaten eggs along with onion and parsley.
Drain liquid from grated potatoes; add potatoes to egg mixture and beat thoroughly with a spoon.
When fat is hot, increase heat to medium.
For each pancake, spoon about 2 tablespoons potato mixture into hot fat; leave about 1 inch between pancakes.
Cook until golden brown and crisp on one side.
Turn carefully and brown other side.
Drain on absorbent paper.
Repeat until all potato mixture is used.
Put fat (enough to make a layer 1/4 inch deep) into a heavy skillet; set over low heat.
Blend the flour, salt, baking powder, and pepper.
Mix into beaten eggs along with onion and parsley.
Drain liquid from grated potatoes; add potatoes to egg mixture and beat thoroughly with a spoon.
When fat is hot, increase heat to medium.
For each pancake, spoon about 2 tablespoons potato mixture into hot fat; leave about 1 inch between pancakes.
Cook until golden brown and crisp on one side.
Turn carefully and brown other side.
Drain on absorbent paper.
Repeat until all potato mixture is used.
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