Potato Pancakes
Ingredients
The pancakes
-
2
pounds
russet potatoes, peeled
-
1
large
onion, peeled and halved
-
2
large
eggs
-
3
tablespoons
all-purpose flour
-
¾
teaspoon
baking powder
-
½
cup
vegetable oil for frying
-
to taste
salt
-
to taste
freshly ground black pepper
For serving
-
applesauce (optional)
-
sour cream (optional)
Instructions
- Preheat the oven to 200°F and line a plate with paper towels.
- Shred the potatoes and onion using a food processor or box grater, then squeeze out excess liquid using a clean kitchen towel.
- In a bowl, combine the shredded potatoes and onions with eggs, flour, baking powder, salt, and pepper, mixing until combined.
- Heat oil in a skillet to 325°F and drop rounded tablespoons of the mixture into the oil, flattening them slightly.
- Fry until golden brown on one side (2-3 minutes), then flip and cook until the other side is golden brown (1-2 minutes).
- Drain the cooked pancakes on paper towels and sprinkle with salt.
- Keep the pancakes warm in the oven while you cook the remaining mixture.
- Serve with applesauce and sour cream if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
548
Total fat
33g
Total carbohydrates
49g
Total protein
17g
Sodium
759mg
Cholesterol
111mg
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