Potato-Carrot Pancakes the Editors of Publications International, Ltd.
Makes about 12 pancakes
|1||pound baking potatoes, peeled (3 medium)|
|2||tablespoons minced green onion|
|1||tablespoon all-purpose flour|
|1/8||teaspoon black pepper|
|2||tablespoons vegetable oil|
- Shred potatoes and carrot. Wrap in several thicknesses of paper towels; squeeze to remove excess moisture. Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
- Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes. Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.
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