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11.
POTATO PANCAKES
6 medium potatoes (about 2 pounds)
3 eggs
1 tablespoon parsley flakes
2 teaspoons onion powder
1/4 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 cups vegetable oil
Applesauce, sour cream, butter (optional)
Wash, peel and coarsely grate potatoes. In a small bowl, pour cold
water over grated potatoes to cover; set aside. In a medium bowl, beat
eggs well. Stir in parsley flakes and onion powder. Combine flour,
baking powder, salt and pepper. Stir flour mixture into eggs. Drain
potatoes well. Blot potatoes with paper towel. Add potatoes to egg
mixture. In Electric Skillet, heat oil with heat control set at 375°F.
When light goes out, drop potato pancakes by tablespoonsful in hot
oil, about 4 at a time. Brown on each side, about 3 to 4 minutes or
until golden. Remove pancakes from skillet and drain on paper towel.
Repeat with remaining mixture. Serve with applesauce, sour cream or
butter, if desired.
Makes 16 pancakes.