- 3 cups peeled potatoes (shredded)
- 1/2 cup onion (finely chopped)
- 2 Tbsp. flour
- 3 eggs (beaten)
- 1 tsp. salt
- 1/8 tsp. pepper
Heat 1/4 inch oil in heavy skillet over medium heat. Place shredded potatoes in a clean cloth; squeeze to remove excess moisture. In medium bowl, combine potatoes and all remaining ingredients. Using about 1/3 cup mixture, form very thin pancake patties 3 to 4 inches in diameter. Fry 2 to 3 minutes on each side of until lightly browned. Drain on paper towels. Serve immediately. Makes 8 pancakes.
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