Recipe - Apollo Potato Pancakes

6 md Potatoes; shredded
1 md Onion; very finely chopped
2 Eggs
3 tablespoon Flour
1 One half teaspoon Salt
One half teaspoon Baking powder
One half teaspoon Pepper
Vegetable oil; for frying

Soak shredded potatoes in the water 10 minutes; drain and squeeze dry in a
kitchen towel. In large bowl combine all ingredients except oil; mix
thoroughly. Pour oil into large skillet to a depth of 1/8 inch; place over
medium heat. For each pancake, portion One half cup potato mixture into pan;
flatten slightly. Cook about 8 minutes until crispy and brown, turning
once. Repeat with remaining potato mixture, adding oil to skillet, if
needed. Serve with sour cream and apple sauce, if desired.

Makes 4 to 6 servings (12 pancakes)

Nutritional Information Per Serving

248 calories 9 g fat 0 mg cholesterol 564 mg sodium 37 g carbohydrate 3 g
fiber 5 g protein

Source: http://www.foodwine.com/food/foodday

Notes: Crispy potato pancakes are truly our of this world! They're perfect
as a main course or side dish served with apple sauce and sour cream, or
present as part of an elegant brunch buffet.

Recipe by: The National Potato Promotion Board

Posted to MCRecipe Digest V1 #949 by Badams adamsfmle@sprintmail.com on
Dec 08, 1997