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Potato Pancakes
Ingredients
- 6 medium potatoes (about 2 pounds)
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon pepper
- 1/2 cup finely chopped onion
- 1 tablespoon snipped parsley
- 1 1/2 teaspoons caraway seed (optional)
- Cooking oil or shortening
Directions
1. Peel and finely shred potatoes. Drain in a sieve.
2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder, and pepper. Stir in the potatoes, onion, parsley, and caraway, if you like.
3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.
4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).
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Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.
