Potato Pancakes I

Potato Side Dish - Side Dish

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Brief

Servings: 6

Yield: 2 servings

Potato Pancakes I

Ingredients

4 large potatoes

1 yellow onion

1 egg

beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

2 cups vegetable oil for frying

Side Dish

Directions

Step 1

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Step 2

Mix in egg salt and black pepper. Add enough flour to make mixture thick about 2 to 4 tablespoons all together.

Step 3

Turn oven to low about 200 degrees F (95 degrees C).

Step 4

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil and flatten to make 1/2 inch thick pancakes. Fry turning once until golden brown. Transfer to paper towel lined plates to drain and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutritional Information

Potato Pancakes I

Servings Per Recipe:6

Calories: 283

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 46.7g 15%

Dietary Fiber: 5.8g 23%

Sugars: 2.8g

Fat: 8.4g 13%

Saturated Fat: 1.3g 6%

Cholesterol: 31mg 10%

Vitamin A Iu: 45.9IU 1%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.8mg 48%

Vitamin C: 49.8mg 83%

Folate: 51.5mcg 13%

Calcium: 38.8mg 4%

Iron: 2.2mg 12%

Magnesium: 60mg 21%

Potassium: 1076.5mg 30%

Sodium: 414.8mg 17%

Thiamin: 0.2mg 25%

Calories From Fat: 75.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.