1. Place shredded potatoes in clean cloth squeeze to remove excess moisture. In medium bowl, combine potatoes and all remaining ingredients except oil.
2. Heat 1/4 inch oil in large, heavy skillet over medium heat until hot. Using about 1/3 cup potato mixture for each, form very thin pancake patties 3 to 4 inches in diameter. Fry 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. If needed, add more oil to skillet to fry remaining pancakes. If desired, serve with applesauce.
TIP:* Shred potatoes into cold water to prevent darkening. Drain well.
Nutrition Information Per Serving: Serving Size: 1 Pancake * Calories: 170 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 80 mg 27% * Sodium: 290 mg 12% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 8% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 Fat or 1 Carbohydrate, 2 Fat
See Cook's Note: Potato Pointers and Cook's Note: Cooking Potatoes
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