Potato Pancakes

Jul 2, 2015 | Main Course, Recipes

4 cups shredded peeled potatoes

1 egg, lightly beaten

3 Tbsp. flour

1 tsp. grated onion

1 tsp. salt

1/4 tsp. pepper

cooking oil

Rinse potatoes in cold water, drain well and place in bowl. Add egg, flour, onion, salt, pepper; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry until golden brown, turn and brown other side. Drain on paper towels. Serve immediately.

Ingredients from Indiana Grown member: Wilson Farms– potatoes Golliher Farms– eggs