Potato Pancakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 to 6 medium potatoes 2 tablespoons flour 2 eggs 1/2 cup plain bread crumbs Salt Pepper Crisco vegetable shortening
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Directions: |
Directions:Peel potatoes and put in bowl of water to keep from turning brown. If you have a food processor, grate the potatoes on either large holes or fine holes. This is a personal preference. Add the rest of the ingredients to the food processor and mix until well blended. If you don’t have a food processor, you will have to grate the potatoes by hand. Then you will have to put the potatoes with the balance of the ingredients in a large bowl and mix by hand. Take a large skillet, can be non-stick or cast iron, both work well. Put one large heaping tablespoon of Crisco in the skillet and turn the heat to high until the Crisco heats to shimmery. Use a large serving spoon and fill with the potato mix. Place carefully into hot grease and spread the potato mix out to make a “pancake” of around 3 to 4 inches in diameter. Do not make them too thick. Watch carefully and flip when the first side is browned, around 5 minutes. Put 2 or 3 pancakes in the skillet at the same time and cook until golden brown on each side. Remove from pan when golden brown on both sides and place on paper towels to absorb grease. Pancakes can be kept on a heat-proof dish in a warm oven until ready to serve. Serve with sour cream and apple sauce |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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