4 large potatoes (3 pounds)
2 eggs
1/2 cup finely diced onion
1/2 cup flour
1 tablespoon salt & pepper
Salad oil
Maple syrup or applesauce


Peel and shred potatoes, place in a bowl of cold water.  Line a colander with cheesecloth or thin dish towel.  Drain potatoes into cloth and squeeze out moisture.  

Place potatoes in mixing bowl.  Beat eggs add to potatoes along with onion, flour, salt, and pepper.  Mix well.  

Heat 1/3 cup salad oil in skillet until hot.  Drop potato mixture 1/4 cup at a time into hot oil, about 3 inches apart.  Flatten with pancake turner to make 4 in pancakes.  Cook pancakes until golden brown, turn and cook the other side about 4 minutes.  

Remove on a cookie sheet lined with paper towels.  Repeat until all pancakes are cooked.  Place in warm oven until serving time. 

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