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Potato Pancakes (Texas)
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|2 lbs||russet potatoes peeled and shredded|
|1/2 cup||all purpose flour|
|2 large||eggs, lightly beaten|
|1/3 Cup||shredded onion|
|1 1/4 cups||vegetable oil|
Shred potatoes and ring out moisture in a dish towel.
Mix flour in with shredded potatoes.
Mix eggs onions and 1 1/4 teaspoons of salt into potatoes
Using 1/3 cup dry measuring cup, Place three portions of potato mixture in skillet and press into 4 inch disks. Cook 3 to 4 minutes per side.