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This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
- Preparing Time: -
- Total Time: -
- Served Person: 6
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 4 large potatoes
- 2 cups vegetable oil for frying
- 1 yellow onion
- Carbohydrate 46.7
- Cholesterol 31
- Fat 8.4
- Protein 6.5
- Sodium 415
- Calories 283 calories;
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
