2 lbs Russet potatoes
3 beaten eggs
1 white onion
1 tsp sea salt
1/2 cup potato starch
canola oil
1. Make sure to peel and grate the potatoes and onion and put in a strainer . Allow them to rest about 10 minutes or use a paper towel.
2. Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs. Mix in the potato starch.
3. Heat a skillet with canola oil, about half cup. Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it. Plop 3/4 of the pancakes into the oil at a time.
4. Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side. You may need to add a little more oil in between batches.
5. Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil. Serve warm or enjoy plain with applesauce.
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