Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4937/
Crispy Potato Pancakes
Yield: 20 pancakes
Ingredients
| 4 |
cups |
freshly grated russet potatoes
|
|
|
| 4 |
|
eggs, beaten
|
|
|
| 1 1/2 |
cups |
all purpose flour
|
|
|
| 1 |
cup |
grated onion
|
|
|
| 2 |
teaspoons |
salt
|
|
|
| 2 |
teaspoons |
nutmeg
|
|
|
|
|
Vegetable oil
|
|
|
Directions:
Pat potatoes completely dry with paper towels.
In a large bowl, stir eggs and flour together until smooth. Add onion, salt and nutmeg. Stir in grated potatoes.
Heat 1/2- inch oil in a heavy skillet until almost smoking.
Drop 1/2 cup portions of potato batter into oil. Do not flatten.
Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes or until golden brown. Drain on paper towels and serve hot.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4937/