Potato Pancakes I

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

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4 large potatoes

1 yellow onion

1 egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

2 cups vegetable oil for frying

Finely grate potatoes with onion into a large bowl.Drain off any excess liquid.

Mix in egg, salt, and black pepper.Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Turn oven to low, about 200 degrees F (95 degrees C).

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.Fry, turning once, until golden brown.Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.Repeat until all potato mixture is used.

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