Perfect Potato Pancakes

1. 1

   Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or a clean thin dish towel.

2. 2

   Drain potatoes into cloth and squeeze out as much moisture as possible. Place potatoes in a mixing bowl.

3. 3

   Beat eggs; add to potatoes along with onion, flour, salt and pepper.

4. 4

   Mix well.

5. 5

   Heat about 1/3 cup salad oil in a skillet until hot.

6. 6

   Drop potato mixture 1/4 cup at a time into hot oil, about 3 inches apart.

7. 7

   Flatten with pancake turner to make a 4-inch pancake.

8. 8

   Cook pancakes until golden brown; turn and cook other side, about 4 minutes total.

9. 9

   Remove to a cookie sheet lined with paper towel to drain.

10. 10

    Repeat until all pancakes are cooked.

11. 11

    Serve immediately or place in a warm oven until ready to serve.

12. 12

    Top with maple syrup or applesauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.