Country Potato Pancakes Recipe

4.5 3 3
Country Potato Pancakes Recipe
Country Potato Pancakes Recipe photo by Taste of Home
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Country Potato Pancakes Recipe

Read Reviews
4.5 3 3
Publisher Photo
"THESE potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 large potatoes (about 2 pounds), peeled
  • 2 eggs, lightly beaten
  • 1 tablespoon grated onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vegetable oil

Directions

Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately. Yield: about 24 pancakes.
Originally published as Country Potato Pancakes in Reminisce November/December 1991, p33

Nutritional Facts

2 each: 77 calories, 1g fat (0 saturated fat), 35mg cholesterol, 228mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 3 large potatoes (about 2 pounds), peeled
  • 2 eggs, lightly beaten
  • 1 tablespoon grated onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vegetable oil
  1. Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
  2. Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately. Yield: about 24 pancakes.
Originally published as Country Potato Pancakes in Reminisce November/December 1991, p33

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Reviews forCountry Potato Pancakes

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dheitland User ID: 8189723 216383
Reviewed Dec. 30, 2014

"A good recipe, but here are a couple of hints. I squeeze the shredded potato to get as much starchy water off as possible. Do not use a food processor - it won't get enough of the starch out. When you remove the liquid, note the amount and replace that amount with milk.

Separate the eggs and beat the white separately until fluffy. It will make lighter pancakes.
I fry in hot Crisco, not in oil. Should be pretty hot so they fry quickly and don't absorb a lot of fat."

MY REVIEW
DeepSorrow User ID: 6301843 71325
Reviewed Jul. 25, 2012

"Very tasty, easy to put together."

MY REVIEW
jennifer6pack User ID: 4808779 42241
Reviewed Jan. 19, 2010

"VERY Good! I added garlic salt & pepper.Great topped with sour cream!"

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