SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Potato Pancakes
- 6 medium potatoes (about 2 pounds)
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon pepper
- 1/2 cup finely chopped onion
- 1 tablespoon snipped parsley
- 1 1/2 teaspoons caraway seed (optional)
- Cooking oil or shortening
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).
- 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.
- Servings Per Recipe 10,
- cal. (kcal) 113,
- Fat, total (g) 4,
- chol. (mg) 43,
- sat. fat (g) 1,
- carb. (g) 16,
- fiber (g) 2,
- pro. (g) 4,
- vit. A (RE) 21,
- vit. C (mg) 14,
- sodium (mg) 142,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.