Shred potatoes into bowl of cold water; soak
10 minutes. Drain potatoes; squeeze dry in clean towel. In large bowl,
combine all ingredients except oil; mix well. In large nonstick skillet,
heat 1/8 inch oil over medium heat until hot. For each pancake, drop
1/2 cup potato mixture into pan; flatten slightly with spatula. Cook
7 to 10 minutes or until golden brown, turning once. Drain on paper
towels. Repeat with remaining potato mixture, adding additional oil
to pan as needed. Serve with sour cream and applesauce, if desired.
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