1 large onion, quartered

1/2 C. milk

1/2 – 1 C. flour (use 1/2 C. flour with drier potatoes; up to 1 C. with more watery potatoes

2 tsp. salt

2 eggs

Vegetable oil

 

Grate potatoes and onion into a bowl.  Add milk, then stir in flour, salt, and eggs.  Mix well. In a large, heavy skillet heat 1/2 inch frying oil until hot.  Drop potato batter (1/4 C. per pancake) into skillet and fry until golden brown and crisp on both sides.   Drain on a paper towel.

 

Yield:

Calories:

Fat:

Fiber: