Potato Pancakes

  • 2 cups Potato (grated)
  • 1/4 cup Onion (grated)
  • 1 - Egg
  • 1/4 cup Flour
  • 1/4 cup Dry Bread Crumbs
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 tsp. Dried Parsley
  • Combine the flour, crumbs, baking powder, salt, pepper and parsley... making sure to mix well. Set the dry mixture aside.
  • Peel and grate the potatoes and cover with water for a few minutes.
  • Drain the grated potato and squeeze out with a cheesecloth.
  • Beat the egg well and add to the grated potato.
  • Mix in the onion.
  • Add the dry ingredients to the egg and potato mixture and combine well.
  • Spoon into a fry pan using a tablespoon well-heaped and flatten to roughly resemble a round shape. Fry until golden brown in about 1/4" of hot cooking oil.
Potato pancakes are delicious with just a tiny bit of butter on them. I usually serve them with hot cajun or hot italian sausage, and fried apple rings or homemade apple sauce on the side. Not a "diet-friendly" meal, and perhaps not for everyone, but for those who like them, this meal is absolutely heavenly!

Do not grate the potato until you are ready for it. It will discolor. Older potatoes discolor faster than new ones. You could try putting the grated potato back into the water with a little lemon juice or preferably a few ounces of apple juice. Another trick is to dissolve a vitamin c (ascorbic acid) tablet in the water.

Discoloring does not in any way affect the taste, but the darker it gets when uncooked, the more the finished pancake will have a slightly grey tone to it. But again, it does not affect the taste.

Don't bother to waste time on trying to get a perfect shape, it is not important in this case. The finished pancake will somewhat resemble a flattened bird's nest.