Ingredients
1 1/2 POUNDS POTATOES
5 TBS. FLOUR
1 SMALL ONION, GRATED
1 EGG, SLIGHTLY BEATEN
1 TEASPOON SALT
1/8 TEASPOON BLACK PEPPER
1/8 TEASPOON OLIVE OIL
Preparation
PEEL POTATOES VERY THINLY. GRATE POTATOES INTO A BOWL ON FINE GRATER.
STIR IN FLOUR, ONION, EGG AND SALT AND PEPPER. MIX LIGHTLY.
PLACE SKILLET OVER MEDIUM-HEAT. GREASE LIGHTLY WITH OLIVE OIL.
WHEN SKILLET IS HOT, DROP POTATO MIXTURE BY HEAPING TABLESPOONFULS INTO HOT OIL. PAT DOWN MIXTURE INTO PAN CAKE SHAPE, AND FRY UNTIL CRISP AND GOLDEN ON UNDERSIDE. TURN AND BROWN OTHER SIDE, ADDING MORE OIL IF NEEDED.
DRAIN ON PAPER TOWELS. SERVE AS A VEGETABLE WITH MEAT OR AS A LUNCHEON MAIN COURSE WITH SALAD. GOOD WITH SOUR CREAM OR APPLESAUCE USED FOR DIPPING PANCAKES INTO WHILE EATING.
