Potato Pancakes

Potato Pancakes from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: 40 minutes
 * Serves: 4

Ingredients

 * 6 potatoes, coarsely grated
 * 1 large onion, finely chopped
 * ¼ cup milk
 * 1 carrot, grated
 * 1 egg
 * ½ cup all purpose flour
 * 1 tsp salt
 * black pepper
 * vegetable oil for frying

Directions

 * 1) Put grated potato in a colander, set over a bowl or the sink, and press out the liquid with your hands. The potato will eventually turn pink, this is normal. Let the potato sit in the bowl for another 5 minutes and press again.
 * 2) Combine the potatoes with the milk, carrot, egg, and flour in a bowl. Stir the ingredients to mix.
 * 3) In a large, heavy skillet or non-stick pan, heat 1 Tbl. oil on medium heat.
 * 4) Add about ¼ cup of batter per cake, turning them when golden brown on the bottom.
 * 5) Place cakes on a plate covered with paper towels and keep warm in a low heated oven until all the cakes are ready.
 * 6) Serve potato pancakes with fresh applesauce or plain yogurt.