Russian Potato Pancakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound russet potatoes, peeled and soaked in salted water | 1 egg | 1/2 cup plus 4 tablespoons all-purpose flour |
| salt and ground white pepper to taste | 2 tablespoons oil | peanut oil for frying |
| 1 | Grate the potatoes and then grind them fine in a food grinder. Combine the potatoes with the egg, flour, salt and pepper, and oil. Mix well. In 1/16 inch of oil pan-fry a few at a time until they are golden brown and crisp on both sides, 3 to 4 minutes per side. Remove to paper towels to drain. Serve warm with sour cream and applesauce. |