Crispy Potato Pancakes

Yield: 20 pancakes

Ingredients

4 cups freshly grated Idaho potatoes
4 eggs, beaten
1-1/2 cups all purpose flour
1 cup grated onion
2 teaspoons salt
2 teaspoons nutmeg
Crisco oil

Directions:

Pat potatoes completely dry with paper towels. Mix eggs and flour together until smooth. Add onion, salt and nutmeg. Add to grated potatoes and mix well. 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.

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PWS 19