|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 4g||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.
- 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)
Heat the oven to 200 F or "warm" setting.
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.
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.
Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan.
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.
Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.