Delicious, shredded potato pancakes with the added nutritional and fiber benefits of oats.
1 pound potatoes
2 tablespoons lemon juice
1 onion, peeled and grated
2 large eggs
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups vegetalbe oil for frying
- Place peeled and coarsely diced potatoes in a bowl with lemon juice and cover with water. Set aside.
- Grate onion and combine with eggs, quick cooking oatmeal (uncooked), flour, baking powder, salt, and pepper. Grate the potatoes and heap onto a clean cotton towel; squeeze dry. Fold the potatoes into the onion mixture, mixing well.
- Heat oil and fry the potato batter by tablespoonfuls until brown on both sides. Drain.
Makes 6 servings.