POTATO PANCAKES

By joeb-2

Ingredients

• 1 LARGE, BAKING POTATOES, LIKE RUSSETS, ABOUT (8 OUCNES)
• 1/2 MEDIUM ONION (ABOUT 4 OUNCES)
• 1 EGG
• 1 TABLESPOON CHOPPED PARSLEY
• 1 TABLESPOON FLOUR
• 1/4 TEASPOON DRY BREAD CRUMBS
• 1/4 TEASPOON DRY THYME
• JUICE OF 1 LEMON
• SALT AND PEPPER
• OIL FOR PAN FRYING
• 1/3 CUP APPLESAUCE, FOR GARNISH

Preparation

Step 1

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.