POTATO PANCAKES
3 eggs
1 medium onion, quartered
3 medium potatoes, peeled and cut to fit food chute
2 tbsp all-purpose flour
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
vegetable oil (for frying)
sour cream (to serve)
Position blade in food processor bowl; add eggs and process 5 seconds. Leave blade in bowl.
Add onion to bowl. Position shredding disc above blade, shredding side up. Shred potatoes and continue processing until finely chopped.
Remove shredding disc from processor; add flour, lemon juice, salt, and pepper to processor bowl. Process 5 seconds.
In 10-inch skillet heat small amount of vegetable oil over medium high heat.
Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side.
Serve topped with sour cream.
Makes 12 pancakes
Source: General Electric's Cooking with a Food Processor
3 eggs
1 medium onion, quartered
3 medium potatoes, peeled and cut to fit food chute
2 tbsp all-purpose flour
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
vegetable oil (for frying)
sour cream (to serve)
Position blade in food processor bowl; add eggs and process 5 seconds. Leave blade in bowl.
Add onion to bowl. Position shredding disc above blade, shredding side up. Shred potatoes and continue processing until finely chopped.
Remove shredding disc from processor; add flour, lemon juice, salt, and pepper to processor bowl. Process 5 seconds.
In 10-inch skillet heat small amount of vegetable oil over medium high heat.
Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side.
Serve topped with sour cream.
Makes 12 pancakes
Source: General Electric's Cooking with a Food Processor
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