|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||9%|
|*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.|
Potato pancakes make a tasty side dish to serve with a full breakfast, brunch, or dinner. This version is made with the help of a food processor. The food processor makes grating the onion and potatoes a snap.
Serve these easy potato pancakes with sour cream or yogurt. They are fabulous with chunky applesauce, too.
Classic Potato Pancakes
- 4 large Russet potatoes or baking potatoes (long whites, Idaho, etc.)
- 1 small onion, peeled
- 3 tablespoons bread crumbs
- 2 tablespoons flour
- 2 tablespoons milk or cream
- 2 teaspoons chives, fresh or frozen
- salt and pepper, to taste
- 2 eggs, beaten
- 2 tablespoons unsalted butter or vegetable oil
Peel the potatoes and onions.
Grate them with a food processor with a fine shredding disc. Or use a hand grater to grate the vegetables.
Transfer the grated onions and potatoes to a large bowl.
Add the bread crumbs, flour, milk or cream, chives.
Taste and add salt and pepper, as needed.
Add the beaten eggs and mix well.
If the batter is too thin, add more bread crumbs or flour until you can easily mound the batter on a spoon or shape them with your hands.
Heat a skillet with 2 tablespoons unsalted butter or vegetable oil until the fat is hot.
Add the potato pancakes about four at a time. Do not crowd the skillet.
Cook on both sides until brown and thoroughly cooked.
Sprinkle with salt and pepper.
Keep warm on paper towels in a very low (200° F) oven while you cook subsequent batches.
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