SIDE DISH

POTATO PANCAKES

These are great with applesauce or sour cream (or both). Be sure to use baking potatoes, such as Idaho or russet.

• 2 pounds baking potatoes (2 large), peeled and grated

• 1 medium yellow onion, peeled and grated

• 2 eggs

•  ¼ cup all-purpose flour

• 4 tablespoons chopped flat-leaf parsley

• Salt

• 1 cup vegetable oil

Squeeze any excess water from potatoes and place in a mixing bowl. Add onions, eggs, flour, parsley and salt to taste, mixing well with a fork.

Heat oil in a large, heavy skillet over medium-high heat. Place ¼ cup of the potato mixture into the skillet, using a spatula to flatten it into a 4-inch round. Make several more pancakes the same way. Reduce heat to medium and cook until golden brown, 3 to 5 minutes per side. Drain on paper towels. Repeat with remaining batter. Serve hot. Makes 12 pancakes.

Source:Culinaria: The United States (Konemann, 1998).

Per pancake (including oil used for frying): 210 calories (80 percent from fat), 19 g fat (2.6 g saturated, 5.3 g monounsaturated), 35.2 mg cholesterol, 2 g protein, 8.7 g carbohydrates, 0.7 g fiber, 48.3 mg sodium.

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