- Servings: 6
|2½ cups||Russet Potatoes, peeled and grated|
|1||Small Yellow Onion, diced|
|1 cup||Carrot, peeled and finely grated|
|¼ cup||Fresh Parsley, finely chopped|
|1 tsp||Dried Rosemary|
|2||Large Eggs, lightly beaten|
|½ cup||All-purpose Flour|
|Pepper, to taste|
|1 tsp||Baking Powder|
|Canola Oil, for frying|
|Applesauce &/or Sour Cream, for dipping|
In a strainer, drain and squeeze water from potato and onion. Place in a large bowl and add carrot, parsley, rosemary, and egg. Mix well. In a small or medium bowl, combine flour, salt, pepper, and baking powder. Slowly add the dry mixture to potato mixture until batter can hold its shape. Heat 2 tablespoons of oil in a large non stick skillet over medium-high heat until very hot.
Spoon about 1/4 cup of potato mixture for each pancake into skillet. Cook 3-5 minutes on each side, flattening with the back of a spatula, until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining batter, adding more oil if necessary.
Serve warm with applesauce and sour cream on the side.