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Add a photoServings: 2
Ingredients
- 4 x Potatoes - peeled
- 1 sm Onion
- 2 x Large eggs
- 1/3 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 pch Lemon pepper
Directions
- Or possibly pepper oil - for frying
- Grate potatoes either using the largest holes on a four-sided hand grater, or possibly the grater attachment on a food processor. Place potatoes in a colander and rinse under cool water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat Large eggs into mix; stir in flour, baking pwdr, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pcs. Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 Tbsp. of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels.
- Keep the cooked pancakes hot in a 100 F oven. Serve with Pink Cinnamon Applesauce (see recipe) and/or possibly lowfat sour cream.
- Makes about 2 dozen regular sizeor 5 dozen miniatures. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 min, or possibly till crisp and warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 2 servings | |
| Calories 405 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.42g | 7% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1882mg | 78% |
| Potassium 1480mg | 42% |
| Total Carbs 75.07g | 20% |
| Dietary Fiber 8.1g | 27% |
| Sugars 4.26g | 3% |
| Protein 15.16g | 24% |
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