Potato Pancakes

Description

This recipe is one of the fabulous vegetarian dishes that has made the Bastyr Dining Commons famous. Need a little more instruction? Watch Bastyr culinary arts program director Cynthia Lair, BA, CHN, make Rosemary Red Soup on her online TV show Cookus Interruptus.

Ingredients

4 1⁄2 cup

potatoes, boiled, peeled and grated (4-6 large potatoes)

3 tbsp

butter (plus more for frying)

1 medium

onion, quarter-inch dice

1⁄3 cup

unbleached flour

1⁄4 tsp

black pepper

1⁄2 tsp

salt

2 large

eggs

Instructions

Boil potatoes until nearly done (when pierced with a fork the center will still feel slightly undercooked). Cool potatoes. Peel and grate on the largest holes of a grater.

Saute onions in butter on low heat until golden. Stir flour slowly into cooked onions. Add pepper and salt. Cook for 1 minute.

In a large bowl, mix potatoes, onions and eggs. Form into 12 patties.

In a large skillet, on medium-low heat, cook patties in butter on both sides until deep golden brown (do not crowd, you may need to cook in batches).

Tags:

Vegetarian