INGREDIENTS
2 ½ pounds of peeled and finely grated Russet potatoes or any starchy potato
1 finely grated yellow onion
2 large eggs
1 teaspoon of salt
¼ cup of all-purpose flour
Oil for frying
Grate the potatoes and wring out excess liquid using a towel.
In a large bowl, combine the drained potatoes, grated onion, salt, eggs, and flour. Mix until the mixture is somewhat tacky. Add more flour if needed.
Heat 3 tablespoons of oil in a skillet.
Place ⅓ to ½ a cup of the potato mixture into the hot skillet.
Fry for 3 to 5 minutes on each side until golden brown.
Drain briefly on paper towels.
Serve hot with applesauce and powdered sugar, sour cream, or yogurt. These pancakes also pair well with meat and gravy as a side dish.
Enjoy your delicious potato pancakes!
