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Title: Polish Potato Pancakes (Racuchy)
Categories: Vegetable Pancake
Yield: 5 Servings
| AMERICAN MEASUREMENTS | ||
| 1 3/4 | lb | Firm potatoes; peeled |
| 1 | lg | Onion |
| 1 | lg | Egg yolk; lightly beaten |
| 2 | tb | Flour |
| 3/4 | ts | Salt |
| 1 | pn | Pepper |
| 2 | tb | Minced fresh parsley |
| 1 | lg | Egg white; beaten stiff |
| Vegetable oil | ||
Finely grate potatoes and onion in a large bowl. Drain and press out as much moisture as possible, using paper towels. Add egg yolk, flour, salt, pepper and parsley. Beat thoroughly. Fold in egg white.
In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides. Serves 6
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 13 Jul 97 National Cooking Echo Ä
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