Potato Pancakes
- Yield: Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 83
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 256
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.