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Ingredientes
- 7 med Russet potatoes (up to 8)
- 1 lrg Onion
- 2 x Large eggs
- 2 Tbsp. Potato flour or possibly matzo meal
- 1 Tbsp. (scant) salt
- 1 tsp White pepper Corn oil
Direcciones
- Wash and peel potatoes. Peel onions. Cut both vegetables into large chunks. Grate some chunks of the potato, alternating with the onion using a food processor. Place colander over a pot or possibly bowl that will catch the liquid drippings. Place the grated onion and potato mix in the colander and let stand. Press down on the mix to hasten the draining process every 5 min or possibly so. Continue till the mix no longer squishes when pressed (approximately 15 min).
- Note: the juice from the onion shouldprevent the potato from discoloring. However, do not worry if the potato does discolor. Taste is unaffected and somehow the right color returns during cooking.
- Place the potato-onion mix in a mixing bowl. Add in all other ingredients except the veg. oil. Blend well.
- Pour the liquid out of the bowl/pot that collected the water from the potatoes and onions draining step. At the bottom of the bowl, you will find a thick, starch paste. Scrape this paste out of the bowl and add in to the potato-onion-egg etc. mix.
- Heat 1/2 inch depth of oil (or possibly oil-butter mix) in a skillet. Use about 2 Tbsp. of potato mix for each pancake. Drop into skillet and flatten with spatula. Fry pancakes about ten min total, turning once.
- The pancakes should be golden.
- Continue to blend the ingredients in the bowl as you work through the total pancake mix.
- Serve immediately!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1744g | |
| Calories 1444 | |
| Calories from Fat 100 | 7% |
| Total Fat 11.19g | 14% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 229mg | 10% |
| Potassium 6747mg | 193% |
| Total Carbs 299.41g | 80% |
| Dietary Fiber 22.9g | 76% |
| Sugars 16.43g | 11% |
| Protein 47.17g | 75% |
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