Potato Pancakes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
Yield: 4 to 6 pancakes

Ingredients
  • 1 large, baking potatoes, like russets, about (8 ounces)
  • 1/2 medium onion, (about 4 ounces)
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour
  • 1 tablespoon dry bread crumbs
  • 1/4 teaspoon dry thyme
  • Juice of 1 lemon
  • Salt and pepper
  • Oil for pan frying
  • 1/3 cup applesauce, for garnish
Directions

Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.


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    Recipe courtesy of Trisha Yearwood