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Perfect Potato Pancakes

I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    about 16 pancakes

Ingredients

  • 4 large potatoes (about 3 pounds)
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup finely diced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying
  • Optional: Maple syrup or applesauce

Directions

  • Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
  • In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.
Nutrition Facts
2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.

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