4 lg Potatoes — 3 lbs. 1 ts Salt
2 ea Eggs 1/8 ts Pepper
1/2 c Onion — finely diced 1/3 c Salad oil
1/2 c Flour Maple syrup or apple sauce
Peel and shred potatoes; place in a bowl of cold water. Line a
colander with cheese cloth or a clean thin dish towel. Drain potatoes
into cloth and squeeze out as much moisture as possible. Place
potatoes in a mixing bowl. Beat eggs; add to potatoes along with
onion, flour, salt and pepper. Mix well. Heat about 1/3 cup salad oil
in a skillet until hot. Drop potatoes mixture 1/4 cup at a time into
hot oil, about 3 inch apart. Flatten with pancake tuner to make a 4
in. pancake. Cook pancakes until golden brown, turn and cook other
side, about 4 min. total. Remove to a cookie sheet lined with paper
toweling to drain. Repeat until all pancakes are cooked. Serve
immediately or place in a warm oven until ready to serve. Top with
maple syrup or apple sauce. Yield; About 16 pancakes.
Yields
16 servings