Mari’s Favourite Crispy potato pancakes
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
Ingredients
2 eggs
2 large russet potatoes, shredded
1/4 cup all-purpose flour
1/4 cup grated onion
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying
Place potatoes in large bowl of water. Squeeze out water and drain on paper towel.
In medium bowl, place eggs, flour, onion, salt and pepper, and mix well. Add potatoes and mix well.
In large heavy skillet, heat 1/4 cup oil over medium high heat. Spoon batter by 1/4 cupfuls onto hot skillet, flattening each with back of spoon. Fry until golden, about 3-5minutes; flip and cook 3 more minutes. Repeat for remaining pancakes, adding oil to the skillet as needed. Drain on paper towels and serve immediately. Serves 4 to 6.
