(For about 2 dozen)
• 1 cup canola oil

• 1 diced small spanish onion
• 1/2 diced red pepper
• 5 raw, peeled, shredded Idaho potatoes

• 1/4 cup flour
• 1 egg (beaten)
• 1/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/8  tsp. ground white pepper

Sauté onions and red pepper in 2 tbs. in oil.
Add shredded potatoes; quickly sauté and blend.
Remove from heat and add flour, egg, baking powder, salt and pepper.
Blend well.

Heat skillet and add remainder of oil.
Drop a ¼ cup of mixture in a skillet.
Form round pancakes and fry until golden brown on each side.


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