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Potato Pancakes

 
Potato Pancakes
9

Potato Pancakes recipe

Yield

2

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 large eggs
beaten
1 teaspoon salt
2 tablespoons matzo meal
*
2 cups potatoes

Directions

Peel and grate the raw potatoes; drain off all water.

Put the potatoes into a large bowl and add the onion, eggs and seasoningandgt; add the matzo meal/flour and mix well.

Heat the cooking fat in a medium frying pan.

Drop in the potato mixture, about 1½ tablespoon makes a nice pancake.

Spread the mixture thin to make larger pancakes, makes them lighter and tastier.

Fry until golden brown; turn them over and repeat.

Serve with applesauce or sour cream.

Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 13833% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1253mg 52%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 10%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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