Potato Pancakes

Directions

1. 1
   Grate potatoes and onion.
2. 2
   Strain over bowl to save juices, squeezing vegetables to press out all excess liquid.
3. 3
   Place the juice in a small saucepan; cook over medium heat until thick, stirring constantly.
4. 4
   Combine this with grated vegetables, egg, salt and pepper.
5. 5
   Heat enough Wesson oil to cover bottom of large skillet.
6. 6
   Add potato mixture by large spoonfuls, then flatten a bit.
7. 7
   Fry over medium heat until golden brown, about 6 minutes. Turn just once and cook about 4 minutes to brown other side but keep puffy.
8. 8
   Add more oil as needed.
9. 9
   Drain on paper towels. Serve piping hot with applesauce or pot roast.
10. 10
    Makes 10 to 12 potato pancakes.