- fine grated potatoes (clean skins may be left on) - 3 c.
- egg - 1 large
- grated onion - 2-4 tbsp.
- Ultimate Garlic Mashed Potato Seasoning - 1-2 tsp.
- flour - 1/3c.
- Pepper to taste -
Grate potatoes or put through a ricer. Drain, squeezing out excess moisture.
Rinse under cold water to remove starch and squeeze dry again (rolling up in
clean dry kitchen towel).
Blend flour, salt, Garlic Mashed Potato Seasoning in small bowl.
Place squeezed potatoes in a medium bowl. Add onion, egg and stir well to
combine. Mix in dry ingredients, blending to coat all potato.
Heat ½” vegetable oil in heavy bottomed skillet to hot. Drop potato mixture in by
heaping spoonfuls slightly flattening into a pancake. Fry until golden, turn and fry
other side until brown and crisp.
Remove from heat, drain on paper towels and serve immediately.
NOTE: Excellent served with sour cream (seasoned with Garlic Mashed Potato
Seasoning and bacon bits) or applesauce, fresh grated apples or savoury jelly.
OPTIONAL: Replace potato seasoning with the Horseradish and Garlic Potato
Seasoning. Serve potato pancakes with Horseradish Garlic Condiment.