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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