Product Recipes
- 3 large idaho potatoes
- 1 medium onion, finely grated
- 2 eggs
- 1/2 tsp baking powder
- 1 tbsp flour
- 1/2 cup olive oil
- Pare and peel potatoes. Grate immediately on 3/16" slot grater. Place grated potatoes on heavy duty paper towel and press out water.
- Mix the grated potatoes with the grated onion.
- Beat eggs well, then add baking powder, and flour. Mix well.
- Add potato/onion mix to a large bowl. Pour egg mixture over the potato and onion mix, and mix wel lby hand.
- Heat half of the olive oil in a skillett until hot (when a drop of water sizzles).
- Form potatoes into 3-4 inch wide by 3/8 inch high patties and add to the skillet via a spatula. (Don't drop the potato pancake directly to avoid splashin g the hot oil).
- Add more potato pancakes as space allows.
- Cook the potato pancake until golden brown on one side, then flip and cook the other side until brown.
- Add more olive oil as needed between batches.
- Place pancakes in a 200-255° oven to stay warm until all are done. Cover loosely with aluminum foil if desired but don't cover tight as the potato pancakes will become mushy.
- Serve hot with sour cream, applesauce, ketchup, etc.
