Crispy Potato Pancakes
These are delicious on their own or topped with sour cream and applesauce.
Servings: 4 servings
Ingredients
- 1½ pounds red potatoes, scrubbed
- 1 bunch green onions cut into ¼-inch slices
- ½ cup all purpose flour
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon white pepper
- 4 tablespoons canola or olive oil
Instructions
- Shred unpeeled potatoes in a food processor or with a box grater. Make sure to drain the shredded potatoes well. (It's sometimes necessary to squeeze the shredded potatoes between two clean dishtowels to remove extra moisture. You want to start with dry potatoes to get the crispy exterior.)
- In a large bowl, mix together shredded potatoes, green onions, flour, eggs, and seasonings until evenly blended. Do not over mix. Covering with plastic wrap right on the potato mix will help to avoid discoloration.
- Heat 1 tablespoon oil in a nonstick skillet over medium high heat. Place scoops of the potato mixture in the hot pan, and spread them as thin as you can. Allow to set for 2 to 3 minutes. Do not let it burn. Turn over and cook on the other side. The pancakes should be golden brown and crispy on the outside (and cooked and fluffier on the inside). If you prefer smaller pancakes, reduce the amount of potato mixture.
- Continue this procedure, adding more oil as necessary, until all the pancakes are cooked. Hold in a warm oven until ready to serve.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 649mg | Potassium: 842mg | Fiber: 4g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 3mg