Golden Potato Pancakes
288
These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.
Ingredients
| 2 | large |
eggs
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
garlic powder
optional |
|
| 6 | medium |
russet potatoes
peeled, shredded in processor, squeeze out excess water, then pulse with chopper blade |
* |
| ½ | cup |
yellow onion
minced or grated |
|
| 2 | tablespoon |
chives
snipped |
|
| ¼ | cup |
canola oil
or vegetable oil |
Directions
In a large bowl, beat together the eggs, flour, baking powder, salt, garlic powder and pepper. Mix in the processed potatoes, onion and chives.
Heat oil in a large skillet over medium heat. Working in batches, drop batter into hot oil by heaping tablespoons. Cook approximately 4 minutes per side, until the pancakes are golden brown and crisp. Drain on paper towels. While frying the remaining pancakes, keep fried pancakes warm in a low oven.
Serve with sour cream and/or apple sauce.
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Nutrition Facts
Serving Size 45g (1.6 oz)Amount per Serving
Calories 12478% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 71mg
24%
Sodium 319mg
13%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
2%
Sugars g
Protein
5g
Vitamin A 3%
•
Vitamin C 3%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
