1 onion, small
3 eggs
2 tablespoons flour
1 teaspoon turmeric
salt, black pepper
1/3 cup liquid shortening
Peel and wash the onion and potatoes. Grate them into a large mixing bowl. Add 1 tablespoon flour, turmeric and salt and pepper (to taste). Mix well. Add the eggs and again mix well.
Heat the shortening for 3 minutes. Sprinkle 1 tablespoon flour over it. As soon as the flour begins to take color and brown, spoon 2 tablespoons of the potato mixture at a time into the hot shortening. Be sure to leave about an inch between each pancake. When the pan is full, scoop a little of the hot oil on top of each mound and flatten them with the back of the spoon. Lower the fire to medium high and fry until golden brown, then turn over and repeat on the other side. Remove and drain on a paper towel. Continue the same process until all the potato mixture has been cooked. Serve immediately. Makes about 10 pancakes.
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