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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Pancakes Recipe

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This recipe for Potato Pancakes is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For each person, use 1 medium size Idaho potato.
For every two medium potatoes use 1 egg.
For every 2 eggs add 1/4 cup flower.
Diced onion.
Salt and pepper to taste.
Directions:
Directions:
Peel and grate potateos and press against a clean towel to get out as much moisture as possible. Mix all ingredients in a bowl. Shape into little round disks using a 1/4 or 1/3 cup measuring cup. Fry until the first side is golden and crispy. Turn and fry the other side. Turn only once.
Personal Notes:
Personal Notes:
Tips: if you need to add oil to the pan, then the oil was not hot enough and your pancakes will be greasy. If the outside of the pancakes browns too fast and the inside is still raw, place them in a 325 f oven for about 5 or 10 minutes.

Serve with applesauce & sour cream, and a nice wurst.

 

 

 

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