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Makes 6 pancakes
- 2 eggs
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated onions
- 2 cups coarsely grated potatoes
- 2 tablespoons vegetable oil
In a medium mixing bowl, beat together the eggs, flour, salt, pepper and onion.
Place the grated potatoes on a piece of cheesecloth or a clean kitchen towel, gather the ends together, and wring the potatoes to extract their moisture. Add the grated potatoes to the egg mixture and stir well. Shape the mixture into 6 thin potato pancakes.
In a large, heavy frying pan over medium-high heat, heat the oil until almost smoking. Add 3 of the pancakes and cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining 3 pancakes. Drain on paper towels and serve hot.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
130 calories; 6g total fat; 71mg cholesterol; 411mg sodium; 15g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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