| CRISPY POTATO PANCAKES |
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4 cups freshly grated Idaho potatoes 4 eggs, beaten 1 -1/2 cups flour 1 cup grated onion 2 teaspoons salt 2 teaspoons nutmeg CRISCO Oil Grate potato into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry. Mix eggs and flour together until smooth. Add onion, salt and nutmeg. Add to grated potatoes and mix well. Heat 1/4-inch Crisco Oil in a heavy skillet until almost smoking. Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown. Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream. |
