Recipe: Crispy Potato Pancakes
Recipes using McCormick Black Pepper, Table GrindPrice Each: $25.77USD
1 package store bought shredded potatoes (such as Simply- Potatoes®)
3 eggs
1/4 cup McCormick Chopped Onion (or 1 grated medium onion)
4 tbsp flour
1 tsp lemon juice
1/8 tsp McCormick Table Grind Black Pepper
1/4 cup canola oil
1. Mix onions with shredded potato.
2. In a large bowl beat eggs, then add flour, lemon juice and pepper. Mix until thick like pancake batter. If too thick, add milk a little at a time, and mixing until proper consistancy is reached.
3. Add potatoes to egg mixture, and carefully mix together (hands work best)
4. Line a plate with wax paper. Form pancakes into 4 inch patties about 3/8 inch thick. Place pancakes on plate separating layers of pancakes with wax paper
5. Add oil to large skillet and preheat pan just until a drop of water will sizzle.
6. Cook pancakes a few at a time, turning once when bottom is brown. Drain cooked pancakes on paper towel. Keep pancakes covered so they stay warm while cooking the rest of the pancakes.
Serve with sour cream, or season with Old Bay Seasoning.
