Slice 'n' Fry Potato Pancakes Recipe

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Slice 'n' Fry Potato Pancakes Recipe

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When you want a break from ordinary potato pancakes, reach for this recipe. It makes quite a few servings, so you can feed a hungry crowd. But with such fantastic flavor, don't be surprised if they disappear quickly.—Carl & Isobel Wanasek, Rogers, Arkansas
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

  • 2 pounds potatoes, peeled, cooked and shredded
  • 1 egg, beaten
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 to 1 cup all-purpose flour
  • Canola oil
  • Applesauce, optional

Directions

In a bowl, combine the potatoes, egg, onion, salt and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead for 1 minute. Shape into a 9-in. x 2-in. roll. Cut into 1/3-in. slices; roll into 4-in. circles. Fry in a small amount of oil until browned, about 4 minutes on each side. Serve with applesauce if desired. Yield: 27 pancakes.
Originally published as Slice 'n' Fry Potato Pancakes in Taste of Home December/January 1996, p47

Nutritional Facts

3 each: 105 calories, 1g fat (0 saturated fat), 24mg cholesterol, 271mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 2 pounds potatoes, peeled, cooked and shredded
  • 1 egg, beaten
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 to 1 cup all-purpose flour
  • Canola oil
  • Applesauce, optional
  1. In a bowl, combine the potatoes, egg, onion, salt and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead for 1 minute. Shape into a 9-in. x 2-in. roll. Cut into 1/3-in. slices; roll into 4-in. circles. Fry in a small amount of oil until browned, about 4 minutes on each side. Serve with applesauce if desired. Yield: 27 pancakes.
Originally published as Slice 'n' Fry Potato Pancakes in Taste of Home December/January 1996, p47

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