Country Potato Pancakes
When she wanted crisper potato cakes, Grandma made these a little differently. She set a strainer over a bowl and grated the potatoes into the strainer. She let them stand for 30 minutes. Then she carefully poured off most of the watery liquid in the bowl, reserving the potato starch at the bottom of the bowl. Then she mixed the starch with the potatoes, flour and other ingredients.
- 3 large or 4 medium potatoes
- 3 large eggs
- 1/2 cup grated onion
- 1/4 cup all-purpose flour
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/3 cup vegetable oil
- Parsley sprigs, optional for garnish
1.Peel potatoes and grate to yield about 4 cups. Press excess moisture from the potatoes and pat dry with paper towels. Place in a large bowl.
2.Whisk the eggs in a small bowl just until blended. Add to the grated potatoes and mix well. Stir in onion, flour, parsley and salt. Shape potato mixture into 3-inch patties.
3.Preheat the oven to 200°F.
4.Heat oil in a medium skillet over medium-high heat until hot. Add potato patties in batches to hot oil. Cook, turning once, until browned, about 3 minutes per side; drain patties well. Transfer to a baking sheet. Place in the oven to keep warm until serving time. Transfer pancakes to a heated serving platter. Garnish with parsley, if desired.