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Crispy Potato Pancakes |
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Serves: 4 Print this Recipe4 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 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. Crispy Potato Pancakes comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now! Deep Fried Coated Eggs Deep Fried Mashed Potatoes Crisp Fried Sweet Potatoes Crispy Potato Pancakes Deep Fried Mashed Potato Balls Deep Fried Potato Nuggets Fried Shrimp Deluxe Deep Fried Bow Ties Deep Fried Green Tomatoes Southern Deep Fried Eggplants Deep Fried Vegetable Croquettes Deep Fried Vegetables in Tempura Batter Deep Fried Vegetables with Cashews Broccoli Beignets Breaded Deep-Fried Corn Deep South Fried Okra Deep Fried Baby Artichokes Deep Fried Bamboo Shoots Deep Fried Carrot Balls Deep Fried Green Beans Batter Fried Parsnips Cheesy Fried Eggplant Deep Fried Garden Vegetables Fried Green Tomatoes Fried Mushrooms Parmesan Deep Fried Whole Wheat Bread Pakoras |
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