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Pronto Potato Pancakes
Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
Ingredients
- 2 large eggs, room temperature
- 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
- 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 cast-iron or other heavy 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 pancakes on paper towels. If desired, serve with applesauce.
Nutrition Facts
2 pancakes: 263 calories, 17g fat (2g saturated fat), 93mg cholesterol, 338mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 6g protein.
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