Try tasty Potato Pancakes as an appetizer for any party.
Make eight 4-inch pancakes.
Preparation time: 20 minutes.
Cooking time: 15 minutes.
2 medium-size (1 pound) russet baking potatoes (peeled)
1 large egg (beaten)
1/2 small yellow onion (peeled)
2 tablespoons unsalted butter or margarine
1 tablespoon plain dry bread crumbs
1-1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons minced parsley
1/4 teaspoon black pepper
Saturated Fat 2g
Total Fat 4g
1- Preheat the oven to 200°F and place a large baking sheet in the oven to warm. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion.
2- In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper. shift the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any surplus liquid, and discard the liquid. Include the potatoes and onion to the egg mixture and toss until thoroughly coated.
3- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.