Categories: Polish

Ingredients

• 5 large russet potatoes
• 2 small onions
• 2 eggs, lightly beaten
• 4 tbls toasted breadcrumbs
• 2 tsp salt
• 2 tsp baking powder
• dash pepper
• vegetable oil for frying.

Directions

1. These are NOT dietary. Not in anyway shape or form. If you’re on diet, just pass this one on by.

2. This is also REALLY messy.

3. Grate potatoes and onions by hand (using a box grater). Place both in a dish towel and wring out all the excess liquid. Set aside.

4. In a large bowl combine the rest of the ingredients. Stir in potatoes and onions; mix well.

5. Put a generous amount of oil in a large skillet (just under 1/8 of an inch deep of oil). (non-stick recommended, but if not, follow the direction below VERY carefully)

6. Heat oil.

7. Drop the potato mixture by heaping spoonfuls into the pan. FLATTEN WHILE COOKING. (Use the spoon to gently make the lump look flat and round.) Turn only once. You will know it’s time to turn them because the don’t fall apart when you scrape the spatula underneath to turn. (add more oil as necessary)

8. Remove when they are a dark golden brown to a paper towel lined plate.

9. Serve hot. Goes well with apple sauce or sour cream.

10. Makes A LOT. About 20 pancakes.

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