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Potato Pancakes
Ingredients
-
6
medium potatoes (about 2 pounds)
-
2
eggs
-
2
tablespoons all-purpose flour
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1/2
teaspoon salt
-
1/4
teaspoon baking powder
-
1/4
teaspoon pepper
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1/2
cup finely chopped onion
-
1
tablespoon snipped parsley
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1 1/2
teaspoons caraway seed (optional)
-
Cooking oil or shortening
Directions
1. Peel and finely shred potatoes. Drain in a sieve.
2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like.
3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.
4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).
From the Test Kitchen
- Note Depending on the variety, the shredded potatoes may darken while you fry the first batch of pancakes. After the potatoes are fried, they look fine.
Nutrition Facts
(Potato Pancakes)
- Servings Per Recipe 10,
- Calories 113,
- Protein (gm) 4,
- Carbohydrate (gm) 16,
- Fat, total (gm) 4,
- Cholesterol (mg) 43,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 21,
- Vitamin C (mg) 14,
- Sodium (mg) 142,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
My husband and I love these, we cook them on our skillets and they are easy, fast, and really really yummy! We top ours with sour cream and it's delicious.
11/11/2009 03:30:06 PM Report Abuse