Jewish Potato Pancakes
By
Teri Ward, Red Bluff, California
A crispy and delicious potato "pancake". Great with sour cream.
Preparation time
40 minutes
Cooking time
0 minutes
Total time
40 minutes
Yield
4 Servings
Ingredients
4 potatoes (medium, peeled and grated) 2 tablespoons flour 1⁄2 teaspoon salt 2 eggs (large) 1⁄3 cup oil 1 onion (small, peeled and grated)Instructions
Mix flour, potatoes, salt, and onion until almost smooth. Heat oil in frying pan until hot. Drop potato mix by tablespoon into oil. Fry until golden brown and turn. Fry second side until golden brown also. You can make the pancakes bigger by dropping larger amounts into the oil. For best results, use a heavy skillet. Serve with sour cream.
Recipe Type(s)
