Crispy Potato Pancakes

Yield: 20 pancakes

Ingredients

check freshly grated russet potatoes 4 cups freshly grated russet potatoes

check eggs, beaten 4 eggs, beaten

check all purpose flour 1 1/2 cups all purpose flour

check grated onion 1 cup grated onion

check salt 2 teaspoons salt

check nutmeg 2 teaspoons nutmeg

check Vegetable oil Vegetable oil

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Directions:

Pat potatoes completely dry with paper towels.

In a large bowl, stir eggs and flour together until smooth. Add onion, salt and nutmeg. Stir in grated potatoes.

Heat 1/2- inch oil in a heavy skillet until almost smoking.

Drop 1/2 cup portions of potato 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 and serve hot.

Please note that some ingredients and brands may not be available in every store.