CLASSIC POTATO PANCAKES

If utilizing meals processor: peel and dice the potatoes and onion. Place the greens in meals processor and course of for about 2 minutes, till potatoes look “grated” and no lumps stay. If utilizing grater: peel the potatoes and onion and grate.

Place the potato combination right into a superb strainer or kitchen towel and attempt to squeeze nearly all the liquid right into a mixing bowl.

Discard the liquid. You’ll discover white powder on the underside of the bowl after you pour the liquid out. It’s potato starch and it offers texture to the pancakes, so it’s best to hold it.

Return the potato combination into the bowl and add eggs, flour, with some salt and pepper, and blend the whole lot properly.

Warmth up some vegetable oil in a big, non-stick skillet over medium warmth. Add a spoonful of potato combination, spreading it barely. Fry for about 2-3 minutes on both sides, till the pancakes are crispy and brown.

Place the pancakes on a paper towel, to soak up the surplus oil and ENJOY!