Categories: Sides
Ingredients
- 4 cups shredded peeled potatoes
- 1 large egg, lightly beaten
- 3 tbsp. all-purpose flour
- 1 tbsp. grated onion
- 1 tsp salt
- 1/4 tsp pepper
- Oil for frying
- Chopped parsley
Directions
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Using a food processor, shred the potatoes.
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Drape a large towel over a bowl. Add potatoes. Gather up towel ends and squeeze extra water into bowl. Empty bowl and add potatoes.
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Stir egg, flour, onion, salt and pepper into the potatoes.
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Heat 1/4-in. of oil in a large nonstick skillet. In batches, drop mixture by 1/3 cupfuls into oil; flatten slightly. Fry in batches until golden brown on both sides.
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Drain pancakes on paper towels. Sprinkle with parsley.