RCI-BR.008.0188.001
Rostii
Potato pancakes Contributed by World Recipes Y-GroupThis Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world. Makes 12 pancakes.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- russet potatoes3 unitpeeled and coarsely shredded (about 3 cups)
- yellow onion1 smallgrated
- 1 tablespoon
- 2 tablespoons
- 1 large
- 1 unit
- ¼ teaspoon
- ¼ teaspoon
- unsalted butter1 tablespoondivided
- non-fat plain yogurt1 unitunsweetened applesauce or sour cream (optional)
Method
1
Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture, working in batches if necessary.
2
Transfer the dried potatoes to a large bowl and add the grated onion, flour, parsley, egg, egg white, salt, and black pepper.
3
Mix the ingredients together using a fork or your hands until well combined and the mixture holds together.
4
Divide the mixture into 8 equal portions and form each into a flat patty approximately ¼-inch thick.
5
Heat ½ tablespoon of butter in a large skillet over medium-high heat until it foams.
2 minutes
6
Place 4 patties in the skillet and cook without moving them for 4–5 minutes until the bottoms are golden brown and crispy.
5 minutes
7
Flip the patties and cook the other side for 3–4 minutes until golden brown.
4 minutes
8
Transfer the cooked rostii to a plate and keep warm while repeating with the remaining ½ tablespoon of butter and the remaining 4 patties.
4 minutes
9
Serve the rostii warm with non-fat plain yogurt, unsweetened applesauce, or sour cream on the side if desired.