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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