Recipe Items
Finely peel and grate 2 and a half pounds of russet potatoes, or any starchy potato of your choice.
1 finely grated yellow onion
two big eggs
1-teaspoon salt and 1/4 cup all-purpose flour
Cooking oil
The Original Recipe for Potato Pancakes
After shredding the potatoes, squeeze off any excess moisture using a cloth.Toss the drained potatoes, onion, salt, eggs, and flour into a big basin.Make sure to mix it well with your hands; a little sticky consistency is desired. If it's too sticky, add a little more flour.
