- 4
- 15 mins
- 21 mins
Ingredients
- 5 large potatoes peeled and cut into chunks
- 1 medium onion
- 2 large eggs well beaten
- 1-1/2 tsp salt
- 1-1/2 tsp baking powder
- 3 tbs all purpose flour
- vegetable oil
Preparation
Step 1
Chop potatoes finely in a food processor fitted with a steel blade, but don't let them get mushy.
Place potatoes in a colander and run cold water over them for about one minute. Let drain.
Chop onion finely in food processor. Place the chopped onions in a large bowl, add eggs, salt, baking powder, flour and potatoes. Mix well.
Heat 1/2 inch oil in a large skillet over medium heat.
For each pancake, drop a tablespoon of batter into the hot oil. Flatten and fry 3 minutes on each side or until brown and crisp.
You can freeze them. Place pancakes between waxed paper so they don't become soggy. When frozen solid, transfer to resealable plastic bags. Reheat in 450 degree oven for 10 to 12 minutes until crisp.
Makes about 4 to 5 dozen small pancakes.