| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
|
Stick (1/2 cup) butter or margarine |
| 2 |
ts |
Salt |
| 4 |
c |
Instant potato flakes |
| 1 1/4 |
c |
Milk |
| 1 |
lg |
Onion; diced |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
c |
All-purpose flour |
| 3 |
|
Eggs; beaten |
|
|
Vegetable oil for frying (1/2-inch deep in large skillet |
INSTRUCTIONS
In a large saucepan, combine water, butter and salt; bring to a boil.
Remove from heat, add potato flakes, and mix. Add milk, then mix again
until smooth; let cool. Add onion, parsley, flour, and eggs; mix. In a
large skillet, heat oil; using about 1/4cup of mixture per pancake, form
pancakes and fry in skillet for 2 minutes on each side, until golden. Drain
pancakes on paper towels.
Note: Serve with applesauce, sour cream or whatever you like.
Posted to recipelu-digest Volume 01 Number 262 by Aquasea221@aol.com on Nov
16, 1997
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