Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Potatoes - peeled, grated (medium)

  2. 1 Onion - grated

  3. 2 Eggs - beaten (large)

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 1 teaspoon 5ml Salt Vegetable oil or shortening - for frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Squeeze out as much liquid from the grated potatoes as you can and place in a mixing bowl; mix in the grated onion then add the eggs, flour and salt, mixing well. Heat, over medium heat, enough oil in a heavy frying pan to cover the pancakes amply. Drop the batter by spoonfuls into the hot oil, spreading the batter to about 3-inches in diameter. Cook until crisp, puffed and golden brown on both sides; drain on paper towels. This recipe yields 6 servings. Cook's Note: To lower the fat in this recipe, the batter can also be baked in a greased shallow baking pan at 350 degrees for about 45 minutes or until nicely browned. Cut into squares and serve hot.


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