Tuesday, November 12, 2019

Potato pancakes

Potato pancakes


  • 4 cups shredded peeled potatoes (about 4 large potatoes)

  • 1 large egg, lightly beaten

  • 3 tablespoons all-purpose flour

  • 1 tablespoon grated onion

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Oil for frying

  • Chopped parsley, applesauce and sour cream, optional


  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.

  • In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

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