Potato Pancakes
You can never have too many side dish recipes, so give Potato Pancakes a try. This dairy free and lacto ovo vegetarian recipe serves 12 and costs 62 cents per serving. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 97 calories. A mixture of maple syrup, eggs, potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 102 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 20 minutes. Several people really liked this Jewish dish. It is perfect for Hanukkah. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Similar recipes include Potato Chops (Meat-Stuffed Indian Potato Pancakes), Crispy Potato Latkes (Potato Pancakes), and Potato Pancakes.
Servings: 12
Preparation duration: 20 minutes
Ingredients:
1/8 teaspoon baking powder
2 eggs, beaten
1-1/2 tablespoons all-purpose flour
Applesauce or maple syrup, optional
1/2 teaspoon grated onion
3 cups finely shredded peeled potatoes
1/2 to 1 teaspoon salt
Equipment:
colander
sieve
bowl
frying pan
paper towels
Cooking instruction summary:
Directions In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat. Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired. Yield: 12 (2-inch) pancakes. Originally published as Potato Pancakes in CountryDecember/January 1993, p51 Nutritional Facts One pancake (with no added salt) equals 77 calories, 1 g fat (0 saturated fat), 36 mg cholesterol, 21 mg sodium, 15 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside.
2. In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended.
3. Add onion and reserved potatoes; toss to coat.
4. Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides.
5. Drain on paper towels.
6. Serve with applesauce or syrup if desired.
Nutrition Information:
covered percent of daily need
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