Potato Pancakes
Ingredients
The pancakes
-
3½
pounds
Russet potatoes
-
1
medium
onion
-
2
large
eggs
-
2
tablespoons
all-purpose flour
-
1
teaspoon
kosher salt
-
½
teaspoon
pepper
-
¼
teaspoon
garlic powder
-
½
cup
vegetable oil
Optional garnishes
-
sour cream
-
applesauce
-
fresh herbs
Instructions
- Grate the potatoes and onion using a box grater or food processor.
- Remove excess liquid from the shredded vegetables by draining, blotting, or wringing them out.
- In a large bowl, combine the potatoes, onion, eggs, flour, salt, pepper, and garlic powder.
- Heat oil in a large pan over medium-high heat.
- Scoop heaping ¼ cup servings of the potato mixture into the pan and flatten them into pancakes.
- Cook for 4-5 minutes per side until golden brown.
- Serve immediately with optional toppings like sour cream, applesauce, or fresh herbs.
Nutrition Facts (estimated)
Servings
8
Calories
303
Total fat
15g
Total carbohydrates
39g
Total protein
6g
Sodium
317mg
Cholesterol
41mg
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