| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Potatoes | 12 | Servings | |
INGREDIENTS
| 6 | md | Potatoes; shredded |
| 1 | md | Onion; very finely chopped |
| 2 | Eggs | |
| 3 | tb | Flour |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Pepper |
| Vegetable oil; for frying |
INSTRUCTIONS
Soak shredded potatoes in the water 10 minutes; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch; place over medium heat. For each pancake, portion 1/2 cup potato mixture into pan; flatten slightly. Cook about 8 minutes until crispy and brown, turning once. Repeat with remaining potato mixture, adding oil to skillet, if needed. Serve with sour cream and apple sauce, if desired. Makes 4 to 6 servings (12 pancakes) Nutritional Information Per Serving 248 calories 9 g fat 0 mg cholesterol 564 mg sodium 37 g carbohydrate 3 g fiber 5 g protein Source: http://www.foodwine.com/food/foodday Notes: Crispy potato pancakes are truly our of this world! They're perfect as a main course or side dish served with apple sauce and sour cream, or present as part of an elegant brunch buffet. Recipe by: The National Potato Promotion Board Posted to MC-Recipe Digest V1 #949 by Badams <adamsfmle@sprintmail.com> on Dec 08, 1997
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