Potato Pancakes

By Sweet_D

Ingredients

• 8 large new potatoes (about 3 1/2 lbs)
• 1 medium onion
• 1 egg, beaten
• 3 tbsp all purpose flour
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp garlic powder
• vegetable oil

Preparation

Step 1

Using a food processor, shred potatoes. Squeeze potatoes to remove liquid, reserving liquid in a small bowl. Alternate doing this and letting the potatoes sit for a while to strain. Place potatoes in a large bowl.

Finely grate onion. Stir together shredded potatoes, onion, egg, flour, salt, pepper and garlic powder.

Discard top portion of reserved potato juice, leaving juice about 1/2 inch deep or about 1/4 cup. This bottom juice contains the heavier potato starch. Stir juice into potato mixture.

In a large skillet, heat about 3 tbsp oil over medium high heat. Drop 1 heaping tbsp potato mixture into skillet. Smooth out into a 3 to 3 1/2 inch round pancake. Place as many as possible into skillet. Cook until browned and crisp on bottom, about 3 minutes. Turn and cook other side until brown and crisp. Remove from skillet and drain on paper towels. Add oil to skillet as necessary for additional batches.