|
Using largest
openings of a 4-sided grater, or large openings of
food processor grater, first grate onion, then
potatoes into
large bowl and immediately combine to prevent
potatoes from discoloring. Transfer mixture to
colander and using hands,
squeeze out as much liquid as possible, then place
in clean, dry bowl. Stir in egg, flour, salt,
and pepper until thoroughly combined.
Heat about 1/4 cup oil in large nonstick skillet
over medium-high heat. Drop about a scant 1/4 cup
potato mixture per pancake,
about 4 at a time, into hot oil--flattening each
one slightly with back of spoon -- and cook for 3
minutes each side or until golden
brown and crisp. Transfer to paper-towel-lined plate
to drain. Repeat with remaining potato mixture,
adding more oil as needed.
Serve immediately with plenty of sour cream and
applesauce.
Makes about 14 pancakes
 PRESS REVIEWS:
see what the critics say about Joie's recipes
and cookbooks
READER'S
REVIEWS:
see what AMAZON.COM
customers say about Joie's cookbooks
COOK'S REVIEWS:
see what EPICURIOUS.COM visitors say about one of Joie's
recipes
MORE
OF JOIE'S RECIPES
|
ALSO on this site:
|
 |
|
|
SIGN-UP
for
JOIE'S
NEWSLETTER |
|
|
|
|
|
