Favourite Grated Potato Pancakes
Grated Potato Pancakes recipe
Yield
8 servingsPrep
20 minCook
55 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
potatoes
|
|
|
| 1 |
onions
|
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
|
vegetable shortening
|
*
|
||
|
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
|
|
| 1 | each |
onions
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1 | x |
vegetable shortening
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Pare and grate potatoes into a mixing bowl.
Squeeze out liquid.
Peel and grate onion into potatoes. Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon.
Heap the shortening in a heavy frying pan using enough to cover the pancakes amply.
Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter.
Fry over moderate heat until brown on the underside, turn to brown.
Life out and drain off excess fat on paper towel.
Pancakes fried in deep fat should be puffed and crisp.
These pancakes may also be baked in a shallow baking pan for 45 minutes at 350℉ (180℃) F until nicely browned.
Cut into squares and serve hot.
