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Potato Pancackes Recipe


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     Potato Pancackes

Category   Appetizers
Sub Category   None
Servings   6

28-ounces red-skinned potatoes, grated
1 cup grated fresh sweet onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 1/2 tablespoons vegetable oil, divided
Sour cream (optional)

begin preparing the potato pancakes by spreading the potato and onion between several layers of paper towels; let stand for 15-30 minutes or until potato is barely moist, pressing occasionally to remove as much moisture as possible.
Combine flour,salt, pepper, and eggs in a large bowl. Stir in potato and onion.
Heat about 2 teaspoons oil in a large nonstick skillet or well seasoned cast iron pan over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture.
You may find that as you are working, the potato mixture becomes watery as the salt causes them to release moisture. This is okay. Just squeeze out excess moisture as you go along either by squeezing it out with your fingers or a spoon or occasionally emptying the mixture into a sieve.

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