YEARS AGO, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him. It was his favorite whenever he ate at our house, so he was delighted. I often still serve it as a side dish - it's a good complement to any entree. -Ede Righetti, Hayward, California (Taste of Home)more
tablespoons all-purpose flour
teaspoon garlic salt
Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5 to 6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels.