TooJay's Potato Pancakes recipe (11/30/16)

Yield: 8 Large or 24 Mini Pancakes

  • 2 ½ lbs. Potatoes, peeled, shredded
  • 4 oz. Onions, Spanish, grated
  • 2 each Large Eggs
  • 1 tsp. White pepper
  • 1 Tbsp. Parsley chopped
  • 1 tsp. Granulated garlic
  • 5 oz. Flour, All Purpose
  • 1 Tbsp. Salt

As needed: Vegetable Oil

Procedure:

Combine potatoes, onions and eggs in a large mixing bowl.

Blend in spices and flour until well mixed

Preheat large sauté pan (medium flame) or electric griddle to 350*F

Add vegetable oil to surface and heat until it sizzles

* Fill your scoop as detailed below packing slightly then place into pan or griddle

Flatten scooped pancake mixture down slightly on cooking surface

Allow to cook for about 3-4 minutes or until golden brown

Flip over carefully and cook on the other side as well.

Serve warm with applesauce and sour cream

* Use a # 8 scoop or approximately ½ cup (Large)

Use a #40 scoop or approximately 1/8th cup (Mini’s)