 |
| Photo by K. Ercius |
5 medium potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 T. flour
salt and pepper
vegetable oil for frying
sour cream for topping
- Shred the potatoes and place them in a clean tea towel and squeeze until all the liquid is out.
- In a large bowel, stir together potatoes, eggs, onion, flour, salt and pepper.
- Heat oil in a large skillet to medium high heat.
- Drop large spoonfuls of the potato batter into the skillet.
- Flatten slightly with a spatula.
- Cook until brown on each side about 4 minutes.
- Serve immediately with the sour cream.
- You can hold these in a 220 degree oven until ready to serve.
