Potato Pancakes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 (2-inch) pancakes.
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.
Ingredients
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3 cups finely shredded peeled potatoes
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1-1/2 tablespoons all-purpose flour
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1/8 teaspoon baking powder
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1/2 to 1 teaspoon salt
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2 large eggs, beaten
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1/2 teaspoon grated onion
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Applesauce or maple syrup, optional
Directions
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1.
In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside.
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2.
In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat.
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3.
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.
Nutrition Facts
1 each: 77 calories, 1g fat (0 saturated fat), 36mg cholesterol, 21mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.
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