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Mom's Potato Pancakes Recipe
Mom's Potato Pancakes Recipe photo by Taste of Home

Mom's Potato Pancakes Recipe

Publisher Photo
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 4 cups shredded peeled potatoes (about 4 large potatoes)
  • 1 egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Canola oil

Nutritional Facts

1 serving (1 each) equals 117 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 409 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Rinse potatoes in cold water; drain well. Place in a large bowl. Stir in the egg, flour, onion, salt and pepper.
  2. In a large skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry in batches until both sides are golden brown. Drain on paper towels. Serve immediately. Yield: 6 servings.
Originally published as Mom's Potato Pancakes in Taste of Home February/March 1995, p35

Nutritional Facts

1 serving (1 each) equals 117 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 409 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Mom's Potato Pancakes

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2014

These are somewhat similar to the way my Mother made hers. However, I like them a little thicker. Will do next time. My Mother always had them as a meal, but they are also good as a side dish. Will make again.

MY REVIEW
Reviewed Dec. 29, 2013

these are really good. my kids like them for breakfast as well as for dinner

MY REVIEW
Reviewed Jun. 7, 2013

Simple to make,especially with a food processor. I added chives and made them a little thicker the second batch

MY REVIEW
Reviewed Feb. 24, 2012

These were really good! We liked them best when I made them thicker. Will use less oil next time. I made a double batch and had lots of left-overs. They were great warmed on a plate in the oven.

MY REVIEW
Reviewed Aug. 31, 2008

I also like chives or finely chopped green onions for little difference.

We love these as a meal or side dish and they are great leftover. They warm up nicely in the microwave or toaster oven.

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