Shelley'S Potato Pancakes

1. 1

   PEEL POTATOES VERY THINLY. GRATE POTATOES INTO A BOWL ON FINE GRATER.

2. 2

   STIR IN FLOUR, ONION, EGG AND SALT AND PEPPER. MIX LIGHTLY.

3. 3

   PLACE SKILLET OVER MEDIUM-HEAT. GREASE LIGHTLY WITH OLIVE OIL.

4. 4

   WHEN SKILLET IS HOT, DROP POTATO MIXTURE BY HEAPING TABLESPOONFULS INTO HOT OIL.

5. 5

   PAT DOWN MIXTURE INTO PAN CAKE SHAPE, AND FRY UNTIL CRISP AND GOLDEN ON UNDERSIDE.

6. 6

   TURN AND BROWN OTHER SIDE, ADDING MORE OIL IF NEEDED.

7. 7

   DRAIN ON PAPER TOWELS. SERVE

8. 8

   AS A VEGETABLE WITH MEAT OR AS A LUNCHEON MAIN COURSE WITH SALAD. GOOD WITH SOUR CREAM OR APPLESAUCE USED FOR DIPPING PANCAKES INTO WHILE EATING.

* Per serving · 4 servings · Values may vary.

No additional tips available.