| |
|
What You Need:
(To Make: about 1 dozen)
|
|
|
|
1 pound russet potatoes, peeled and soaked in salted water (This will prevent discoloration.)
1 egg
½ cup plus 4 tablespoons all-purpose flour
Salt and ground white pepper to taste
2 tablespoons oil
Peanut oil for frying
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Grate the potatoes and then grind them fine in a food grinder.
|
2. Combine the potatoes with the egg, flour, salt and pepper, and oil. Mix well.
|
3. In 1/16 inch of oil pan-fry a few at a time until they are golden brown and crisp on both sides, 3 to 4 minutes per side.
|
4. Remove to paper towels to drain. Serve warm with sour cream and applesauce.
|
|
NOTE:
|
|
Use a mounded tablespoon to measure out the batter and flatten into a 4-inch circle in the hot oil. These pancakes should be thin and crispy. If you do not have a food grinder to grind the potatoes, you will have to grate it by hand.
|
| |
|
|
|
|
