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Add a photoServings: 12
Ingredients
- 4 med Russet potatoes (about 2 lb), peeled, cubed
- 2 lrg Large eggs
- 1 sm Onion, finely grated
- 1/3 c. Matzo meal
- Vegetable oil
- Lowfat sour cream
- Applesauce
Directions
- Using on/off turns, finely chop potatoes in processor. Transfer to strainer set over large bowl and drain well, pressing hard on potatoes. Throw away potato juices. In large mixing bowl, whisk Large eggs to blend. Fold in potatoes and onion. Add in matzo meal and stir to blend. Season potato mix with salt and pepper.
- Preheat oven to 200'F. Pour oil into heavy large skillet to depth of 1/4 inch. Heat over medium heat. Working in batches, drop potato mix into skillet by 1/4 cupfuls. Using metal spatula, flatten into 3-inch diameter pancakes. Cook till brown and crisp, about 5 min per side. Transfer pancakes to paper towels to drain. Keep hot in preheated oven while cooking remaining potato pancakes. Serve pancakes hot with lowfat sour cream and applesauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 8 | 11% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 15mg | 1% |
| Potassium 315mg | 9% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.73g | 0% |
| Protein 2.61g | 4% |
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