Potato Pancakes

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large baking potato, like russets, about (8 ounces)
  • 12
    medium onion (about 4 ounces)
  • 1
  • 1
    tablespoon chopped parsley
  • 1
    tablespoon flour
  • 1
    tablespoon dry breadcrumbs
  • 14
    teaspoon dried thyme
  • 1
    lemon, juice of
  • salt and pepper
  • oil, for pan frying
  • 13
    cup applesauce, for garnish
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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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