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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side. Ingredients:
4 large russet potatoes, peeled and rinsed |
1 medium onion, peeled |
2 eggs |
1/3-1/2 cup flour |
2 teaspoons salt |
ground pepper |
1 teaspoon baking powder |
oil (for frying) |
Directions:
1. Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
2. You can let them soak in the fridge for a while or get right to work.
3. In a colander lined with cheesecloth,drain shredded potatoes and onion.
4. Wrap potatoes in cheesecloth and squeeze out as much water as possible.
5. (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
6. add the potato-onion mixture, flour,salt,pepper and baking powder.
7. Mix well.
8. In non-stick skillet or electric skillet heat oil to cover surface.
9. (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
10. Fry until golden brown and set, then flip and fry until browned on the other side.
11. Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.
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