Ingredients:
6
medium potatoes (about 2 pounds)
2
eggs
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon baking powder
1/4
teaspoon pepper
1/2
cup finely chopped onion
1
tablespoon snipped parsley
1-1/2
teaspoons caraway seed (optional)
Cooking oil or shortening
Directions:
1. Peel and finely shred potatoes. Drain in a sieve. 2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like. 3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot. 4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more. 5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings). Note: Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.
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