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
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
Yields
12 Servings