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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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I inherited my mother's love of cooking. I serve these crispy potato pancakes for Hanakkah and other celebrations.Rachel Delano, Tappahannock, Virginia Ingredients:
2 cups shredded peeled potatoes (about 2 medium) |
1/2 cup finely chopped onion |
2 green onions, chopped |
1 egg, lightly beaten |
salt and pepper to taste |
oil for frying |
Directions:
1. Place potatoes in a clean linen towel; squeeze, reserving liquid in a measuring cup. Set aside until potato starch settles. Drain off top liquid; set potato starch aside.
2. In a large bowl, combine the potatoes, onion, egg, salt, pepper and reserved potato starch. Heat 2 tablespoons oil in a large skillet. Shape potato mixture by 2 tablespoonfuls into patties; place in hot oil, pressing lightly to flatten.
3. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Serve immediately or place in a warm oven until ready to serve. Yield: 1-1/2 dozen.
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