1 Large, Idaho potato, about
(8 ounces)
1/2 md Onion, (about 4 ounces)
1 Egg
1 tb Chopped parsley
1 tb Flour
1 tb Dry bread crumbs
1/4 ts Dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 c Applesauce, for garnish
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, bread crumbs, 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.
Yield: 4 to 6 pancakes
Yields
4 servings