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Country Potato Pancakes




Source of Recipe


cookingvillage.com






Recipe Introduction


You'll enjoy nibbling the crunchy edges of these pancakes (also called latkes) before biting into the soft centers. They are traditionally served at Hanukkah, which begins tomorrow at sundown, but they are so delicious and versatile, you can serve them any day--for breakfast, lunch or dinner.





List of Ingredients



• 3 large or 4 medium potatoes
  
• 3 large eggs
  
• 1/2 cup grated onion
  
• 1/4 cup all-purpose flour
  
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  
• 1 teaspoon salt
  
• 1/3 cup vegetable oil
  
• Parsley sprigs, optional for garnish
  






Instructions



1. Peel potatoes and grate to yield about 4 cups. Press excess moisture from the potatoes and pat dry with paper towels. Place in a large bowl.
   
   
2. Whisk the eggs in a small bowl just until blended. Add to the grated potatoes and mix well. Stir in onion, flour, parsley and salt. Shape potato mixture into 3-inch patties.
   
   
3. Preheat oven to 200F. Heat oil in a medium skillet over medium-high heat until hot. Add potato patties in batches to hot oil. Cook, turning once, until browned, about 3 minutes per side; drain patties well. Transfer to a baking sheet. Place in oven to keep warm until serving time. Transfer pancakes to a heated serving platter. Garnish with parsley, if desired.
   
   






Final Comments


Makes 6 servings