Potato Pancakes

1. 1

   After peeling and grating potatoes and onions, mix together in a mixing bowl. Take the mixture and roll it up in a double layer cotton dishtowel and squeeze out as much moisture as possible. Then mix the potato mixture with eggs, bread crumbs and scallions until combined.

2. 2

   In a large frying pan, heat approximately 1/4 inch of vegetable oil until hot.

3. 3

   With your hands, form a golfball-sized round of the potato mixture. Using a slotted spoon, add the mixture to the hot oil and press flat with the back of your spoon. Cook each side approximately 2-3 minutes, until golden brown. Transfer to a paper towel to drain.

4. 4

   Makes approximately 12 pancakes. Serve with sour cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.