Potato Pancakes

Ingredients

• 4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds
• 1 large white onion
• Salt and freshly ground pepper to taste
• ½ teaspoon nutmeg
• ½ cup corn or vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    198 calories; 13 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 pancakes

Preparation

1. Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
2. Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
3. With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
4. To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
5. Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

35 minutes