4 Potatoes – peeled
1 sm Onion
2 Eggs
1/3 c Flour
1 ts Baking powder
1 ts Salt
1 pn Lemon pepper
or pepper oil – for frying
Grate potatoes either using the largest holes on a four-sided hand
grater, or the grater attachment on a food processor. Place potatoes
in a colander and rinse under cold water to remove the starch. Be
sure to allow potatoes to drain well. Grate onion, removing any
excess moisture by placing in colander and pressing with the back of
a wooden spoon. Combine potato and onion. Beat eggs into mixture;
stir in flour, baking powder, salt and pepper. If using a food
processor, combine ingredients using plastic knife attachment so
potatoes remain in grated pieces. Heat 1/8″ of oil in a large
skillet. For each pancake, drop about 2 tablespoons of batter into
the oil and flatten with the back of a wooden spoon; the flatter the
pancake, the crisper it will be. Brown well on both sides. Drain well
on paper towels. Keep the cooked pancakes warm in a 100 F oven. Serve
with Pink Cinnamon Applesauce (see recipe) and/or sour cream. Makes
about 2 dozen regular size or 5 dozen miniatures. Pancakes may be
made ahead of time and refrigerated between layers of waxed paper
when cooled. To reheat, place in a single layer on an ungreased
cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp
and hot.
Yields
2 Servings