| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Potatoes |
6 |
Servings |
INGREDIENTS
| 6 |
|
Medium potatoes |
| 1 |
|
Onion |
| 2 |
|
Eggs |
| 1/2 |
c |
Flour |
| 1 |
t |
Salt |
|
|
Vegetable shortening or |
|
|
Oil for frying |
INSTRUCTIONS
Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel
and grate onion into potatoes. Add eggs, flour, and salt and stir to
make a smooth batter that will drop heavily from the spoon. Heap the
shortening in a heavy frying pan using enough to cover the pancakes
amply. Drop the batter from a spoon into the hot shortening, making
pancakes 3 inches in diameter. Fry over moderate heat until brown on
the underside, turn to brown. Life out and drain off excess fat on
paper towel. Pancakes fried in deep fat should be puffed and crisp.
These pancakes may also be baked in a shallow baking pan for 45
minutes at 350F until nicely browned. Cut into squares and serve hot.
They may also be put into a well greased small muffin pan and baked 45
minutes at 350F. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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