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St. Patrick's Day: Potato Pancakes




Source of Recipe


LHJ


Recipe Introduction


Here's a no-nonsense dish: fried potato pancakes. Top these crispy patties with sour cream or applesauce.



List of Ingredients




• 6 mediu, potatoes (about 2 pounds)
• 2 eggs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon pepper
• 1/2 cup finely chopped onion
• 1 tablespoon snipped parsley
• 1-1/2 teaspoons caraway seed (optional)
• Cooking oil or shortening
• 6 mediu, potatoes (about 2 pounds)
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon pepper
1/2 cup finely chopped onion
1 tablespoon snipped parsley
1-1/2 teaspoons caraway seed (optional)
Cooking oil or shortening


Recipe



1. Peel and finely shred potatoes. Drain in a sieve.
2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder, and pepper. Stir in the potatoes, onion, parsley, and caraway, if you like.
3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.
4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).
Note: Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.