Crispy Potato Pancakes

Yield:
20 pancakes

Ingredients:

  1. 4 cups freshly grated russet potatoes
  2. 4 eggs, beaten
  3. 1 1/2 cups all purpose flour
  4. 1 cup grated onion
  5. 2 teaspoons salt
  6. 2 teaspoons nutmeg
  7. Vegetable oil
Directions:

Pat potatoes completely dry with paper towels.

In a large bowl, stir eggs and flour together until smooth. Add onion, salt and nutmeg. Stir in grated potatoes.

Heat 1/2- inch oil in a heavy skillet until almost smoking.

Drop 1/2 cup portions of potato batter into oil. Do not flatten.

Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes or until golden brown. Drain on paper towels and serve hot.


TDS 3