Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour
2 eggs
salt and pepper to taste
2 large potatoes or six small ones, peeled
1 medium onion, peeled
shortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or by hand) and place grated mix in the center of a clean tea towel. Gather edges of tea towel into a twist and squeeze vigorously to remove as much moisture as possible. Add squeezed potatoes and onions to egg batter and mix by hand to distribute batter evenly.

In a large skillet, place shortening or oil 1/4" deep over medium heat. When oil shimmers, place rounded tablespoonsful into the oil and use back of spoon to press down until flat and lightly compacted. Turn when edges are golden, remove from heat when crispy on both sides and drain on brown paper bags or tea towels.

If desired, sprinkle with salt as soon as pancakes are removed from oil. Serve with sour cream, applesauce or ketchup if desired.