Cast Iron Potato Pancakes

Ingredients

• 2 cups grated peeled potatoes
• 2 tsp salt
• 1 medium onion, quartered
• 2 cloves garlic, bruised
• 2 large eggs, lightly beaten
• 1 tbsp sour cream
• 3 tbsp all-purpose flour
• 1/2 tsp freshly ground pepper
• 2 tbsp canola oil
• Sour cream or applesauce*

Directions

1. Combine potatoes and salt in a bowl.
2. Place a sieve over a large bowl.
3. Transfer salted potatoes to prepared sieve; allow to drain for 15 minutes. Press on potatoes to remove any excess moisture; discard liquid in bowl.
4. Place onion and garlic in a food processor; process until smooth.
5. Combine beaten eggs and 1 tbsp sour cream in a bowl. Add drained potatoes, onion mixture, flour and pepper; stir to combine.
6. Place a 10 inch cast iron frypan on natural gas barbecue grid. Heat frypan over medium-high heat for 10 minutes.
7. Heat 2 tsp oil in frypan on barbecue grid. Using 1½ tbsp potato mixture for each pancake, spoon potato mixture into frypan.
8. With lid down, cook pancakes until golden brown, about 2 – 3 minutes per side, adding remaining oil as necessary.
9. Serve with sour cream or applesauce.