Crispy Potato Pancakes

Yield: 20 pancakes

Ingredients

4 cups freshly grated russet potatoes

4 eggs, beaten

1 1/2 cups all purpose flour

1 cup grated onion

2 teaspoons salt

2 teaspoons nutmeg

Vegetable oil

Directions:

Pat potatoes completely dry with paper towels.

In a large bowl, stir eggs and flour together until smooth. Add onion, salt and nutmeg. Stir in grated potatoes.

Heat 1/2- inch oil in a heavy skillet until almost smoking.

Drop 1/2 cup portions of potato batter into oil. Do not flatten.

Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes or until golden brown. Drain on paper towels and serve hot.

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://www.communityfoodsmarket.com/Recipes/Detail/4937/Crispy_Potato_Pancakes

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