4 Idaho Potatoes (Washed but not peeled)
1 Large Yellow Onion
3 Large Eggs
1-2 Cups Regular Flour
1 Teaspoon Coarse Salt
½ Tablespoon Fresh Ground Pepper
Oil for Frying (Half olive/half corn oil)
Preparation
Cut potatoes and onions into quarters. Place in the Bowl of your Food Processor (with the “s” blade or knife blade installed). Grind until finely ground – pulse if necessary. Add eggs, salt, pepper – grind until mixed. Remove bowl from food processor and stir in flour (mixture should be the consistency of thick oatmeal).
Cooking
Heat the oil in a fry pan (About 1” of oil). Scoop the batter into the fry pan. Fry 6-8 pancakes at a time. They will bubble. Turn when brown. Try not to turn more than once. More turning - less crisp. Remove all that are cooking before adding more batter.