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1
The secret to these crisp delights, is to use bread crumbs instead of flour as other recipes suggest!
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2
Cut the washed,unpeeled potatoes into chunks.
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Peel the onion (medium)and cut into chunks as well.
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4
Mince the garlic.
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5
Put this in batches through the shredding disk of a food processor(not too fine).
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6
If you do not have a processor, use a blender but place one egg into the bottom first with each batch and pulse several times.
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Empty contents into a large bowl and drain off some of the liquid.
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Now stir in all the remaining ingredients except the oil.
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The batter should be thick enough to hold its shape.
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10
You may need to add extra bread crumbs.
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11
Pour enough oil into a large skillet to about 1/8 inch deep.
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Heat over medium high heat, about 350 degrees Fahrenheit.
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Drop in the batter by heaping tablespoons (I like them larger).
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Flatten them out a bit and cook until nice and brown on the underside, then flip and repeat.
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15
You may need to add more oil as you proceed.
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16
They should be crisp on the outside and soft but cooked on the inside.
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17
I always cook one and taste it.
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18
:-) Check if you want to add a little more salt.
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19
Have your oven heated to 200 degrees Fahrenheit; line several loaf pans with double paper towels.
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Stand the cooked pancakes in them on end and keep warm in the oven.
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21
You should get 20 to 30 depending on size.
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22
I allow at least 4 per person.
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:-) Enjoy!
