Roxy15
All-Conference
Potato Pancakes:
1 lb. Russet Potatoes
***About 2 Medium Or 3 Small
1/2 White Onion, Grated
1 Tsp. Kosher Salt
Freshly Ground Black Pepper
Pinch Of Nutmeg
1 Egg, Slightly Beaten
3 T. All-Purpose Flour
1/4-in. Canola Oil, For Frying
Peel and grate potatoes.
Place grated potatoes in a clean dishcloth-(or cheesecloth)-and squeeze out all liquid into a bowl.
Let the liquid stand a few minutes, then drain the liquid, leaving only potato starch at bottom of bowl.
Add shredded potatoes to potato starch.
Add grated onion to potatoes.
Add salt, pepper, nutmeg, flour and egg.
Mix thoroughly with a fork.
Heat Canola Oil in frying pan.
Drop potato mixture, 2 heaping tablespoons at a time, into hot oil and flatten with the back of a spoon.
Fry 4-5 minutes per side, or until golden brown.
Drain on paper towels.
Top with applesauce or sour cream.
1 lb. Russet Potatoes
***About 2 Medium Or 3 Small
1/2 White Onion, Grated
1 Tsp. Kosher Salt
Freshly Ground Black Pepper
Pinch Of Nutmeg
1 Egg, Slightly Beaten
3 T. All-Purpose Flour
1/4-in. Canola Oil, For Frying
Peel and grate potatoes.
Place grated potatoes in a clean dishcloth-(or cheesecloth)-and squeeze out all liquid into a bowl.
Let the liquid stand a few minutes, then drain the liquid, leaving only potato starch at bottom of bowl.
Add shredded potatoes to potato starch.
Add grated onion to potatoes.
Add salt, pepper, nutmeg, flour and egg.
Mix thoroughly with a fork.
Heat Canola Oil in frying pan.
Drop potato mixture, 2 heaping tablespoons at a time, into hot oil and flatten with the back of a spoon.
Fry 4-5 minutes per side, or until golden brown.
Drain on paper towels.
Top with applesauce or sour cream.