Mom’s Potato Pan­cakes

Like us, you’ll flip over this fam­ily fa­vorite—a crispy, sa­vory side­kick per­fect for al­most any meal. Pass the ap­ple­sauce.

Simple & Delicious - - SIMPLY CLASSIC - RECIPE BY DIANNE ESPOSITE, NEW MID­DLE­TOWN, OH

4 cups shred­ded peeled pota­toes (about 4 large pota­toes)

1 large egg, lightly beaten

3 Tbsp. all-pur­pose flour

1 Tbsp. grated onion 1 tsp. salt

1/₄ tsp. pep­per

Oil for fry­ing chopped pars­ley, op­tional

1. SHRED Us­ing a food pro­ces­sor or box grater, shred the pota­toes.

2. SQUEEZE Drape a large towel over a bowl. Add pota­toes. Gather up towel ends and squeeze ex­cess wa­ter into bowl. Empty bowl and add pota­toes.

3. MIX Stir egg, flour, onion, salt and pep­per into the pota­toes.

4. SIZ­ZLE Heat ¼ in. of oil in a large non­stick skil­let. In batches, drop mix­ture by 1/₃ cup­fuls into oil; flat­ten slightly. Fry in batches un­til golden brown on both sides.

5. SERVE Drain pan­cakes on pa­per tow­els. Sprin­kle with pars­ley if de­sired.

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