Potato Pancakes

Potato Pancakes
Serve pancakes with warm applesauce seasoned with Watkins Cinnamon. Top with a dollop of sour cream.

3 large potatoes (about 2 pounds/908 g)

1 egg

2 tbsp/30 mL all-purpose flour

2 tsp/10 mL Watkins Onion Flakes

1/2 tsp/2.5 mL salt

1/4 tsp/1.2 mL Watkins Black Pepper

6 oz Canola oil, for frying

Wash and pare potatoes. Grate on coarse grater into large bowl filled with ice water; let stand 15 minutes. In medium bowl, beat egg with whisk. Add flour and remaining ingredients; mix well. Drain potatoes; pat dry with a clean dish towel. Measure about 4 cups/1 liter of potatoes. Add to egg mixture; mix well.

Slowly heat 1/8 inch/3 mm oil in large heavy skillet or electric fry pan until very hot but not smoking. For each pancake, drop about 1/4 cup/60 mL potato mixture into oil. Do not crowd. With spatula, flatten against bottom to make a pancake about 4 inches/10 cm across. Fry 2 to 3 minutes on each side, or until golden and crisp. Drain well on paper towels.

Makes 12 pancakes, 2 per serving.

Note from kitchen: These pancakes should be fried as soon as mixture is made to prevent potatoes turning brown.