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Slice 'n' Fry Potato Pancakes Recipe

When you want a break from ordinary potato pancakes, reach for this recipe. It makes quite a few servings, so you can feed a hungry crowd. But with such fantastic flavor, don't be surprised if they disappear quickly.—Carl & Isobel Wanasek, Rogers, Arkansas

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Slice 'n' Fry Potato Pancakes Recipe

Prep: 25 min. Cook: 35 min.

Yield: 9 Servings

25 35 60

Ingredients

2 pounds potatoes, peeled, cooked and shredded
1 egg, beaten
1 tablespoon finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
3/4 to 1 cup all-purpose flour
Canola oil
Applesauce, optional

Directions

In a bowl, combine the potatoes, egg, onion, salt and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead for 1 minute. Shape into a 9-in. x 2-in. roll. Cut into 1/3-in. slices; roll into 4-in. circles. Fry in a small amount of oil until browned, about 4 minutes on each side. Serve with applesauce if desired. Yield: 27 pancakes.

Nutritional Facts 1 serving (3 each) equals 105 calories, 1 g fat (trace saturated fat), 24 mg cholesterol, 271 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Slice 'n' Fry Potato Pancakes in Taste of Home December/January 1996, p47