Potato Pancakes Polish
These can be served with sour cream or apple sauce.
1 3/4 lbs firm potatoes, peeled
1 large sweet onion, finely grated
1 finely minced garlic clove
1 large egg yolk, lightly beaten
2 tablespoons flour
3/4 teaspoon salt
1 pinch pepper
1 pinch cayenne pepper
1 tablespoon minced fresh parsley
1 large egg white, beaten stiff
vegetable oil or peanut oil
Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
Fold in egg white.
In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
Enjoyed season with salt and pepper.