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Post by ellise on Jul 21, 2005 5:20:27 GMT 10
2 pounds potatoes, peeled and quartered 1 large onion, quartered 1/2 cup milk 1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes 2 teaspoons 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 cup per pancake) into skillet and fry until golden brown and crisp on both sides. Drain on a paper towel.
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