These crisp, little, fried potato pancakes are so delicious and addictive. You could use frozen hash brown potatoes, thawed and well drained, or grate potatoes yourself. You can garnish with sour cream and dill for a kick of flavor.
- 3 cups peeled, shredded potatoes
- 3 tbsp. grated onion
- 2 eggs, beaten
- 3 tbsp. flour
- 1 tsp. salt
- 1 cup vegetable oil
- Dry the potatoes as much as possible. You can place them in a kitchen towel and wring. In a large bowl, combine all ingredients except the oil and mix well.
- Heat oil in heavy skillet over medium-high heat. Place 1/4 cup spoonfuls of the potatoes mixture into the oil, pressing down gently.
- Cook until brown on one side, then turn and cook until brown on the other. Drain on paper towels, then serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|