Potato Pancakes
Ingredients
The mixture
-
4
medium or large
russet potatoes, peeled and grated
-
2
large
eggs
-
4
tablespoons
white whole wheat flour
-
2
teaspoons
kosher salt
-
1
teaspoon
onion powder
-
¼
teaspoon
ground black pepper
For frying
For serving
-
to taste
plain Greek yogurt or sour cream
-
to taste
applesauce
Instructions
- Preheat the oven to 300°F and set up a wire rack on a baking sheet.
- Squeeze out as much moisture as possible from the grated potatoes using a kitchen towel.
- In a bowl, whisk the eggs until lightly beaten, then add flour, salt, onion powder, and pepper, mixing until combined.
- Stir in the grated potatoes until they are evenly coated and the mixture is thick.
- Heat oil in a skillet over medium-high heat until hot.
- Scoop the potato mixture into the skillet, flattening each scoop slightly, and cook until golden brown on one side, about 3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden and cooked through.
- Transfer cooked pancakes to the wire rack in the oven to keep warm and repeat with the remaining mixture.
- Serve hot with Greek yogurt or sour cream and applesauce.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
90
Total fat
4g
Total carbohydrates
11g
Total protein
2g
Sodium
20mg
Cholesterol
27mg
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