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Dessert &
Breakfast Ideas |
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Green Onion & Potato Pancakes
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Ingredients
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2 ½ pounds red potatoes, peeled
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2 large eggs, lightly beaten |
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6 to 8 tablespoons all purpose flour |
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sea salt and freshly ground black pepper to taste |
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12 green onions finely chopped |
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4 tablespoons fresh flat leaf parsley, finely chopped |
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canola oil (for frying) |
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Instructions
Grate the potatoes using the coarse side of a food grater or use a food processor.
Place into a large bowl and cover with cold water. Allow the grated potatoes to soak in a covered glass bowl for 8-12 hours in the refrigerator. Use your hands to firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl. Add in egg, flour, salt and pepper; mix well with a wooden spoon. Add the green onions and parsley and mix again. Cover the bottom of a large, heavy skillet with canola oil and heat the oil over medium heat. Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten edges slightly (the edges will be uneven). Sprinkle with more sea salt if desired. Place just a few pancakes in the pan and be careful not to over crowd the pancakes. Cook until golden and crisp on both sides. You can add more oil if needed. Repeat with remaining potato mixture. Makes about 12 pancakes. Enjoy them with a spoonful of low fat sour cream for breakfast, brunch or lunch.
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