Pronto Potato Pancakes Recipe

5 3 4
Pronto Potato Pancakes Recipe
Pronto Potato Pancakes Recipe photo by Taste of Home
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Pronto Potato Pancakes Recipe

Read Reviews
5 3 4
Publisher Photo
Pancakes are not just for breakfast. These pancakes can be served as a side dish with any meat, or to eat alone. Try them with applesauce. You will be surprised at the wonderful taste. —Darlene Brenden, Salem, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 large eggs
  • 1 small onion, halved
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 2 to 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 to 6 tablespoons canola oil
  • Applesauce, optional

Directions

Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with applesauce if desired. Yield: 8 pancakes.
Originally published as Pronto Potato Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p237

Nutritional Facts

2 each: 262 calories, 16g fat (3g saturated fat), 106mg cholesterol, 337mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 2 large eggs
  • 1 small onion, halved
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 2 to 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 to 6 tablespoons canola oil
  • Applesauce, optional
  1. Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with applesauce if desired. Yield: 8 pancakes.
Originally published as Pronto Potato Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p237

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Reviews forPronto Potato Pancakes

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MY REVIEW
JeMAnov18 User ID: 7096094 242381
Reviewed Jan. 23, 2016

"This recipe is so easy and good. Maybe could use a little more salt, but other than that it is perfect. I left out the cayenne and used a little black pepper instead. So much easier than shredding potatoes."

MY REVIEW
I_Fortuna User ID: 8342880 233682
Reviewed Sep. 29, 2015

"Great recipe. I love cayenne pepper and even put a dash in my tea. I will use coconut oil instead of canola as well. And, I like using steamed potatoes that have been refrigerated overnight. Big difference in taste and texture with potatoes prepared this way. Potato pancakes are one of our favorites and they are great as a side or even alone for dinner. Thanks for this easy recipe. : )"

MY REVIEW
Anneokley User ID: 4245028 84962
Reviewed Sep. 27, 2014

"These were good. I had never used cayenne pepper with them before. They are also delicious when using (plain) leftover mashed potatoes, skipping the salt,pepper and canola oil."

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