1/4 Photos of Potato Pancakes
1 hr 30 mins
HEP MEP's Note:
This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.
My Private Note
Units: US | Metric
- 1Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
- 2You can let them soak in the fridge for a while or get right to work.
- 3In a colander lined with cheesecloth,drain shredded potatoes and onion.
- 4Wrap potatoes in cheesecloth and squeeze out as much water as possible.
- 5(someone with bigs hands is good for this job!) In same large bowl beat the eggs.
- 6add the potato-onion mixture, flour,salt,pepper and baking powder.
- 7Mix well.
- 8In non-stick skillet or electric skillet heat oil to cover surface.
- 9(too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
- 10Fry until golden brown and set, then flip and fry until browned on the other side.
- 11Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.
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Nutritional Facts for Potato Pancakes
Serving Size: 1 (436 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 370.9
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.8 g
- Cholesterol 105.7 mg
- Sodium 1311.6 mg
- Total Carbohydrate 75.6 g
- Dietary Fiber 8.7 g
- Sugars 4.2 g
- Protein 11.9 g