2 cups grated potatoes (must use mature potatoes)
1 1/2 teaspoon all purpose flour
1 1/4 teaspoons salt
1 to 3 teaspoons grated onion
1/4 inch or more of beef
drippings or oil
This recipe requires mature potatoes.
Pare and grate potatoes coarsely
Fold the gratings into a muslin towel and wring the towel to
extract as much moisture from the potatoes as possible. Place
them in a bowl.
Beat eggs well and stir into potatoes
Combine and sift: flour and salt
Add to the potato mixture along with grated onion
Heat in a heavy skillet: beef drippings or oil
Place spoonfuls of the potato mixture in the skillet, forming
them into patties 1/4 inch thick and 3 inches in diameter.
Brown, then turn and brown the second side until crisp. These
are usually served hot with Applesauce.
If you must hold until all the batter is cooked place them on a
rack above a baking sheet in a 200° oven.
Then serve all of them at once after draining on paper toweling
to remove, any excess fat.