• 2 lbs. of potatoes
  • 1/4 cup of flour
  • 1 tsp of baking powder
  • 3/4 tsp of salt
  • 1 large onion, grated
  • 1 egg, lightly beaten
  • 1/3 cup of vegetable oil
  • 1/2 cup of sour cream, optional
  • 1/2 cup of apple sauce, optional

Cooking Instructions:

  1. Using a food processor, grate potatoes and onion into a large mixing bowl.
  2. Squeeze the mixture tightly between your hands to release excess water and return the potatoes and onion to a bowl.
  3. To the potato mixture add flour, egg, salt and pepper and stir to combine.
  4. Next in a large heavy skillet, heat Bertolli Extra Virgin Olive Oil over medium heat.
  5. Using your hands or a spoon, put about 2 tablespoons per pancake into the skillet.
  6. Cook each pancake for 4 minutes, then flip and cook for another 2 minutes or until golden brown, crisp and cooked through.