Crispy Potato Pancakes

Cooking Instructions

In a food processor, with knife blade, process onion and eggs until onion is finely chopped (mixture will be foamy).

Add potatoes and pulse until potatoes are finely chopped but mixture retains some texture.

Add flour, salt and pepper and pulse a few more times to combine.

Pour batter into large bowl; let stand 15 minutes.

In non-stick 12-inch skillet, heat 2 Tbsp. oil over medium-high heat until hot.

Spoon 2 rounded tablespoons of batter into skillet. Repeat until pan is full (~ 6 pancakes).

Cook potato pancakes 6 to 8 minutes, turning once, until well browned on both sides. (Reduce heat if pancakes are browning too quickly)

Transfer potato pancakes to platter, lined with paper towels, to drain.

Transfer to another platter after draining. Cover loosely with foil, keep warm in 200 degree oven.

Repeat with remaining potato mixture, adding additional oil as needed.

Serve with favorite toppings: Applesauce Sour Cream Sugar