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Add a photoServings: 12
Ingredients
- 6 med Potatoes, shredded
- 1 med Onion, very finely minced
- 2 x Large eggs
- 3 Tbsp. Flour
- 1 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 1/2 tsp Pepper Vegetable oil, for frying
Directions
- Soak shredded potatoes in the water 10 min; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch; place over medium heat. For each pancake, portion 1/2 c. potato mix into pan; flatten slightly. Cook about 8 min till crispy and brown, turning once. Repeat with remaining potato mix, adding oil to skillet, if needed. Serve with lowfat sour cream and apple sauce, if you like.
- Makes 4 to 6 servings (12 pancakes)
- Notes: Crispy potato pancakes are truly our of this world! They're perfect as a main course or possibly side dish served with apple sauce and lowfat sour cream, or possibly present as part of an elegant brunch buffet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 84 | |
| Calories from Fat 8 | 10% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 360mg | 15% |
| Potassium 363mg | 10% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.04g | 1% |
| Protein 2.95g | 5% |
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