These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio
Ingredients
- 4 cups shredded peeled potatoes (about 4 large potatoes)
- 1 large egg, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon grated onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
- Optional: Chopped parsley, applesauce and sour cream
Directions
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.
- In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
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