Potato pancakes

Potato pancakes

Ingredients/Components

• eggs - 2 item
• salt - 2 tsp
• cold water - 1 item
• all-purpose flour - 1/3 c
• salad oil - 1/3 c
• pepper - 1/8 tsp
• parsley sprigs for garnish - 1 item
• small onion - 1 item
• , peeled - 4 large

How to make potato pancakes:

In a large bowl, half filled with water, coarsely shred potatoes and small onion. In a colander lined with a clean towel or cheesecloth, drain shredded potatoes and onion. Wrap potatoes and onion in towel; squeeze towel to remove as much water as possible. In same large bowl, beat eggs. Add the shredded potatoes and onion, flour, salt and pepper. Toss together until well mixed. In a 12-inch skillet, heat salad oil. When hot, drop mixture by scant 1/4 cupfuls into 4 mounds. With a pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side (about 4 minutes). Turn pancake and brown the other side. Remove to paper towel to drain. Keep warm. Makes about 12. Garnish with parsley.

Recipe categories: Pancakes and waffles, Breakfast, Side dish.