Updated Friday, October 12th, 2007
Total Time: 60
Yield: 10-12 pancakes
Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. Be aggressive; you want as little moisture as possible.
In a large bowl, combine grated mixture, egg, baking powder, flour, salt, and pepper. Pour about 1/2 inch oil into a large, heavy skillet over medium heat. Drop batter into skillet a scant 1/4 cup at a time (don't crowd the pan). Flatten gently; don't push potatoes too hard into oil.
Cook until browned on both sides, about 4 minutes per side. Fry rest of potato mixture in batches, adding oil as needed. Drain on paper towels and season as needed with additional salt.
Serve with a dollop of sour cream or applesauce (or both) and fresh chives.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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