6 md Russet potatoes (white will
-do in a pinch)
Salt
1 sm Onion, diced
2 Eggs
1/3 c Flour
Salt & pepper to taste
Oil
Peel and grate the potatoes into a large bowl. Fill the large bowl with
cold water. Let the potatoes soak for 10-15 minutes, swishing them
occasionally. Drain. Refill with cold, salted water (not too much, and you
don’t need the salt if you are sodium-restricted). Soak for another 5-10
minutes. Drain in a colander. Drain a long time. Press them out, wait, and
press more. Toss them around. Press some more (you get the picture).
Put the potatoes in the bowl with the diced onion, the eggs and the flour,
mix together, and salt & pepper to taste.
Heat about 1/4″ of oil in a large skillet or electric frying pan to around
350F. Spoon about 1/2 c. of the potato mixture into the hot oil, spreading
it out with the back of a pancake turner. Cook until brown on the bottom
(3-4 minutes?); turn and cook until golden brown. Drain on paper towels.
Enjoy!
Gary — Gary L Hewitt glhewitt@phoenix.princeton.edu
From
Yields
4 Servings