Nutritional Guidelines (per serving) | |
---|---|
322 | Calories |
16g | Fat |
35g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 servings | |
Amount per serving | |
Calories | 322 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 3g | 15% |
Cholesterol 154mg | 51% |
Sodium 398mg | 17% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 14% |
Protein 10g | |
Calcium 150mg | 12% |
*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
- 1 1/2 pounds potatoes (about, peeled, 2 cups grated)
- 1 small onion (grated)
- 1/4 cup milk
- 1 large egg (beaten)
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1 teaspoon baking powder
- Optional: 2 tablespoons parsley (or chives)
- 4 tablespoons 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.
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