Yummy Potato Picnic Pancakes

Potato and spices make yummy pancakes. These pancakes are made with a combination of potatoes, flour and egg. Here is the picnic perfect recipe:

• 2 lbs russet potatoes
• 1 small onion, peeled
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup rice flour
• 1/2 cup canola oil for frying
• 1/4 cup chives, chopped (optional)
• Sour cream, ketchup or apple sauce for serving

1. Wash and peel the potatoes. Grate the potatoes and onion in the food processor with the shredding disk or by hand with the medium sized hole on a hand grater.
2. Place the grated potatoes and onion in a clean, dry kitchen towel or cheese cloth to squeeze out as much of the excess moisture as possible.
3. Transfer the potatoes and onion to a large mixing bowl and add the eggs. Mix with a fork to break up the yolk. Continue mixing with the fork until the potatoes are coated with the eggs. Add salt, black pepper and rice flour; mix to combine. 
4. Heat a cast iron skillet or heavy bottom pan over medium high heat and add 1/8 inch of oil. To test if the oil is ready, add a pinch of rice flour or a few strands of the shredded potato to the pan. If it sizzles up, the oil is ready. 
5. Using a 1/4 cup measuring utensil, measure out 5 pancakes and add to the pan (depending on the size of your pan, be careful not to overcrowd). Use the edge of a spatula to press out each pancake into a 4 inch circle (pressing down hard with the flat side of the spatula may cause the oil to splatter). If your pancakes are browning too fast, lower the heat to medium. Cook until golden brown for 3-4 minutes on each side, flipping once.
6. Remove the potato pancakes and place on a cooling rack lined with paper towels to drain.
7. To keep warm, while cooking the rest of the potato pancakes, place in a 170 degree F oven.
8. Garnish with chives, if using and a sprinkle of salt. Serve with sour cream, apple sauce or ketchup. 
9. Picnic ready!

Super Potato Pancakes Picnic