3 Eggs
1 md Onion; quartered
3 md Potatoes; peeled and cut to
- fit food chute
2 tb All-purpose Flour
1 ts Lemon juice
1 ts Salt
1/2 ts Pepper
Vegetable oil (for frying)
Position knife blade in bowl; add eggs and process 5 seconds. Leave
knife blade in bowl.
Add onion to bowl. Position disc above knife blade, "shredding side"
up. Shred potatoes and continue processing until finely chopped.
Remove disc from bowl; add flour, lemon juice, salt, and pepper.
Process 5 seconds.
In 10" skillet heat small amount of vegetable oil over medium high
heat.
Spoon a heaping 2 tb 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.
Recipe by General Electric's Cooking With A Food Processor
