Potato Pancakes With Scallion Lemon Sour Cream Side Dishes Recipes


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Potato Pancakes With Scallion Lemon Sour Cream

Ingredients:

  • 1 egg
  • 1 18 oz pkg shredded potatoes
  • 1/2 large onion, grated
  • Zest and juice of 1 lemon
  • 1/2 cup flat leaf parsley
  • 3 Tbsp all purpose flour
  • Salt
  • Pepper
  • Vegetable oil for frying
  • 1 1/2 cups sour cream
  • 5 Scallions, thinly sliced



  • Method:

  • Crack the egg into a bowl and beat it with a fork.
  • Squeeze excess liquid from the potatoes and then add them to the bowl along with the grated onions, lemon zest parsley and flour.
  • Season the potatoes with some salt and pepper and combine them thoroughly.
  • Preheat a large skillet with about 1/4 inch of vegetable oil over medium high heat.
  • Working in batches and using a large spoonful of the potatoe mixture for each potato cake, make three for four 3 inch cakes in the skillet.
  • Cook cakes for 3 to 4 minutes on each side, until they are golden brown and cooked through.
  • Transfer the cooked pancakes to a paper towel lined plate to drain and sprinkle them with a little salt while they are still piping hot.
  • Repeat the process until the potato mixture is gone, makeing 12 pancakes.
  • ____________________________________________________
  • While the potato cakes are cooking, throw together the scallion lemon sour cream.
  • In a bowl, combine the sour cream, lemon juice, sliced scallions and a little salt and pepper.
  • ____________________________________________________
  • Serve each pancake with a small dollop of the scallion lemon sour cream.





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