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| Chef | |
| Submitted | April 14th 2011 |
| Cuisine | Israeli |
| Category | Side |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
10 Russet potatoes, grated
1 tsp salt
1 med. onion, pureed or grated
1 tbsp. baking powder
2 large eggs
1/2 to 2 cups olive oil
1/2 cup flour
Directions
Peel and grate potatoes. Place potato shreds in a bowl and submerge in cold water to remove starch. While potatoes soak, grate or puree one medium onion and place in separate bowl.
Drain water from potatoes, then squeeze excess water from potatoes.
Mix ingredients in single bowl.
In a large skillet, heat 1/2 cup of olive oil until it reaches a temperature appropriate for frying. Place in heaping spoonfuls of potato mixture and flatten slightly. Leave at least one inch between each pancake.
Cook for approximately five minute on each side or until golden brown. Heat more oil as needed.
Place on paper towels or paper grocery bags to absorb excess oil.
Drain water from potatoes, then squeeze excess water from potatoes.
Mix ingredients in single bowl.
In a large skillet, heat 1/2 cup of olive oil until it reaches a temperature appropriate for frying. Place in heaping spoonfuls of potato mixture and flatten slightly. Leave at least one inch between each pancake.
Cook for approximately five minute on each side or until golden brown. Heat more oil as needed.
Place on paper towels or paper grocery bags to absorb excess oil.