Potato Pancakes

It was time to make a big batch of applesauce again and what goes better with applesauce than a crispy potato pancake? Yes. You have my permission to eat these for dinner. It’s winter. Live dangerously. Some people also like a little sour cream on the side.

3 eggs
1 1/2 tsp. salt + a few sprinkles of pepper
a scant 1/8 tsp nutmeg
2 pounds yellow potatoes
1 medium onion
1/4 c. flour

peanut oil + olive oil for frying

  1. Grate onion.
  2. Peel potatoes. Grate them on the large side of box grater. Wrap the grated potatoes in an old cloth and squeeze out the liquid over the sink.
  3. Mix remaining ingredients all together with a fork.
  4. Heat a skillet over medium. Heat a 1:1 amount of peanut oil and olive oil until shiny (about 2 tbls. of each).
  5. Using a fork so that you can shake off the extra liquid over the bowl, splat about a 4-inch pancake in the pan. Fry about 3 minutes on a side.  Peek to see if it is brown, but try not to disturb it. Flip and cook second side.
  6. Drain the potato pancakes on a paper towel and eat right away.
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