Ingredients
- 1 large, baking potatoes, like russets, about (8 ounces)
- 1/2medium 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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By kfnagle_7014039
Rockford, MI
on October 02, 2011
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This is an outstanding recipe! Other than using the juice from just half a lemon, I followed the recipe exactly and the potato pancakes were delicious! I also soaked the shredded potatoes in ice water (no lemon and it removed enough starch to make them very crispy, yet still creamy inside.
By nickel730
OMAHA, NE
on May 31, 2011
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I will be sharing this recipe and making these again. I heeded some earlier comment suggestions and dunked my shredded potatoes (I used 3 small potatoes for 4 medium-sized cakes in cold water mixed with just a dash of lemon juice. I followed the rest of the recipe to a tee (except I just used a few tablespoons olive oil and 1 T butter for frying, and they turned out great!
By elviswolfgang313
sicklerville, NJ
on March 02, 2011
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I LOVE potato pancakes and so does my oldest but my little one and husband dont really care for them. This was my first time making potato pancakes and they were very easy. End result...They ALL loved them! Was asked to make them again by my husband who could take or leave any other potato pancake.....Thanks for such an awesome recipe!!!!
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