POTATO PANCAKES

POTATO PANCAKES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    LARGE, BAKING POTATOES, LIKE RUSSETS, ABOUT (8 OUCNES)

  • ½

    MEDIUM ONION (ABOUT 4 OUNCES)

  • 1

    EGG

  • 1

    TABLESPOON CHOPPED PARSLEY

  • 1

    TABLESPOON FLOUR

  • ¼

    TEASPOON DRY BREAD CRUMBS

  • ¼

    TEASPOON DRY THYME

  • JUICE OF 1 LEMON

  • SALT AND PEPPER

  • OIL FOR PAN FRYING

  • CUP APPLESAUCE, FOR GARNISH

Directions

USING A FOOD PROCESSOR OR A BOX GRATER, GRATE THE POTATO AND ONION ON THE LARGE HOLE INTO A BOWL. USING YOUR HANDS SQUEEZE OUT THE EXCESS LIQUID AND PLACE THE DRY POTATO ONION MIXTURE IN A BOWL. ADD THE EGG, PARSLEY, FLOUR, BREADCRUMBS, THYME, LEMON JUICE AND SEASONINGS. MIX WELL. HEAT 1/2 CUP OF OIL IN A HEAVY SKILLET. ADD 1/2 CUP MOUNDS OF POTATO MIXTGURE TO THE HOT OIL, FLATTEN DOWN TO A 3/4 INCH THICK PANCAKE. TURN HEAT TO MEDIUM. COOK FOR 5 MINUTES ON EACH SIDE, OR UNTIL CRISPY AND GOLDEN. SERVE WITH THE APPLESAUCE.


Nutrition

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