Crispy Potato Pancakes: The Best Crispy Potato Pancakes Recipe from Cook'n

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	Crispy Potato Pancakes

Serves: 4

Print this Recipe

   4 cups freshly grated Idaho potatoes
   4 eggs, beaten
   1 1/2 cups flour
   1 cup grated onions
   2 teaspoons salt
   2 teaspoons nutmeg
   Oil for frying

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Grate potatos into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry.

Mix eggs and flour together until smooth. Add onion, salt and nutmeg. Add to grated potatoes and mix well.

Heat 1/4-inch Crisco Oil in deep fryer until almost smoking. Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown.

Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream.

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