Yield: 12 Servings
|6 mediums||Potatoes; shredded|
|1 medium||Onion; very finely chopped|
|½ teaspoon||Baking powder|
|Vegetable oil; for frying|
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 ⅛ inch; place over medium heat. For each pancake, portion ½ 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
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@...> on Dec 08, 1997