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Ingredients
| russet potatoes: 3 whole potatoes |
| eggs: 2 (separated) |
| salt: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| baking powder: 1/2 tsp |
| shortening - vegetable: 1/2 cup (for frying) |
Raw Potato Pancakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
16 min -
Servings
16 serving(s)
Tags
- Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
- Add beaten egg yolks to grated potatoes.
- Stir in flour, salt, and baking powder, and mix well.
- Beat egg whites until stiff, and fold into potato mixture.
- On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
- Drop batter by large spoonfuls into hot oil.
- Turn over when edges become a nice crispy brown, about 2 minutes.
- Cook another minute or two on the other side.
- Remove to a paper towel lined plate and sprinkle with salt, if desired.
- Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.