Potato Pancakes
Serves 6
Ingredients
-- starch from potato water
-- 7 to 8 medium size potatoes
-- shortening, oil, or lard, for frying
-- 1 tbsp salt
-- 2 eggs, slightly beaten
-- 1 large onion
-- 1 tsp white pepper (black is ok substitute)
-- 2 tbsp flour
Instructions
Peel potatoes and keep in cold water until ready to use. Batter must be made just before eaten or potatoes will go black due to oxidation. Grate potatoes and onion into a bowl and then drain in a strainer — you want to save the liquid — press out as much liquid as possible with your hands or a wooden spoon. Let the reserve liquid settle. Pour away the potato liquid but do not throw away the starchy sediment that has settled at the bottom of the bowl; this should be returned to the potato-onion mixture. Mix the potato-onion mixture with the eggs, flour, salt, and pepper. Heat oil/ fat in skillet, cast iron if you have it — don’t scrimp on the oil. Use about 1/4 cup of batter for each pancake. Cook until a deep golden brown on each side, then remove and drain the pancakes on a rack or paper towels. Serve with applesauce or sour cream.
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