Grate the potatoes and onion, using the grating disc of a food processor or the large holes of a grater. Transfer them to a colander. Squeeze the mixture to press out as much liquid as possible. Transfer to a bowl. Add the egg, parsley, salt, pepper, flour and baking powder.
Heat oil in a large, deep, heavy skillet. For each pancake, drop about 2 tablespoons of potato mixture into the pan. Flatten with back of a spoon so each cake is 2.5 to 3 inches in diameter. Fry over moderate heat 4 to 5 minutes on each side, or until golden brown and crisp. Turn very carefully so the oil doesn't splatter. Drain on paper towels. Stir the potato mixture before trying new batch. If all the oil is absorbed, add a little more to the pan
Serve hot. Makes about 15 pancakes; serves 4 to 5.
Use the grater instead of the food processor. Be careful not to overcook the pancakes. Use lots of oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 46.9mg||14 %|
|Sodium 53.1mg||2 %|
|Potassium 972.8mg||26 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 38.1g|
|Protein 6.7g||10 %|
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Calories per serving: 390
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