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Potato Pancakes Recipe

Photo by: Taste of Home

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

This recipe is:

Healthy

Quick

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12 Servings
Prep/Total Time: 20 min.

Ingredients

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Directions

In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside.
In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat.
Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired. Yield: 12 (2-inch) pancakes.

Nutrition Facts: One pancake (with no added salt) equals 77 calories, 1 g fat (0 saturated fat), 36 mg cholesterol, 21 mg sodium, 15 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Potato Pancakes published in Country December/January 1993, p51

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Ingredients