Classic Potato Pancakes
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The Spruce / Diana Rattray
Nutrition Facts (per serving) | |
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226 | Calories |
10g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 226 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 1g | 5% |
Cholesterol 32mg | 11% |
Sodium 462mg | 20% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 5g | |
Vitamin C 11mg | 57% |
Calcium 83mg | 6% |
Iron 2mg | 10% |
Potassium 657mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These potato pancakes are seasoned with parsley or chives and some grated onion.
Grate the potatoes and onions for these potato pancakes by hand or use a food processor with a fine shredding disc. It only takes 1 or 2 minutes with the food processor!
Serve these classic potato pancakes with applesauce or sour cream. Top them with slices of smoked salmon and a dollop of sour cream and you have a fabulous easy lunch. They are great as a side dish with dinner or with a big breakfast or brunch as well.
Ingredients
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1 1/2 pounds potatoes, peeled, about 2 cups grated
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1 small onion, grated
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1/4 cup milk
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1 large egg
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 teaspoon baking powder
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2 tablespoons minced parsley, or chives, optional
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1/4 cup vegetable oil, or amount needed for frying
Steps to Make It
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Heat the oven to 200 F or "warm" setting.
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Combine grated potatoes and onion in a strainer over a bowl. This will allow the excess liquids to drain off. After 5 to 10 minutes, when the starch has settled in the bottom of the bowl, pour the water off and add starch back to potatoes. Put the potatoes in a bowl and add the milk and beaten egg.
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In a small bowl, combine the flour with the salt, pepper, and baking powder. Sprinkle over the potato mixture and stir until well blended. If desired, add chopped parsley, chives, or a combination of the two.
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Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan.
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Drop the potato mixture by rounded tablespoons into the hot fat and pat down to flatten a bit. Fry until golden brown, turning to brown both sides.
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Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.