Potato Pancakes

3 Large Potatoes (about 2 pounds / 908 g)
1 Egg
2 Tbsp. / 30 mL All-Purpose Flour
2 teas. / 10 mL Watkins Onion Flakes
1/2 teas. / 2.5 mL Salt
1/4 teas. / 1.2 mL Watkins Black Pepper
Cooking 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 toweling. Makes 12 pancakes, 2 per serving.

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

Nutritional Information Per Serving:
Calories 180, Protein 5g, Carbohydrates 39g, Sodium 200mg, Fat 10g, Saturated fat 1g, Cholesterol 36mg, Dietary fiber 4g

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