POTATO PANCAKES Recipe - Student Prince & Fort Cafe

Student Prince & Fort Cafe

Love these potato pancakes! I had them for dinner and the leftovers were even good the next morning :)

Potato Pancakes

6 Large MATURE potatoes

1 Medium Onion (Optional)

2 Eggs, beaten

Salt to Taste (about one teaspoon)

Pinch Nutmeg

Pepper to taste

One quarter cup flour

One third cup hand-chopped fresh parsley (if desired)

Oil for frying

The potatoes must be mature with a thick skin. Peel and grate the potatoes.  Place in a large bowl of cold water and let them soak for thirty minutes. Drain them and, using a kitchen towel, squeeze out as much water as possible. Mix the potatoes with the rest of the ingredients. Heat the oil in a large pan to the point of fragrance. Pour the batter into the hot oil to make pancakes about three inches in diameter.  Brown about two minutes on one side then turn with a spatula and brown the other side.  Do not crowd the pancakes in the pan. This recipe will make several batches. The pancakes may be held for a brief period in a warm oven. Serve them as a vegetable with pot roast or roast chicken. They may also be served as a light lunch with applesauce or sour cream.