Textured Potato Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 174.7
- Total Fat: 1.0 g
- Cholesterol: 19.1 mg
- Sodium: 862.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.6 g
View full nutritional breakdown of Textured Potato Pancakes calories by ingredient
Introduction
These potato pancakes are made with shredded and blanched potatoes to retain a texture in the pancake. The ecipe can either can be spread out and made into a thin pancake, or kept think and fluffy. Serve with a syrup or just some butter. These potato pancakes are made with shredded and blanched potatoes to retain a texture in the pancake. The ecipe can either can be spread out and made into a thin pancake, or kept think and fluffy. Serve with a syrup or just some butter.Number of Servings: 10
Ingredients
-
4 medium potatoes, shredded, peeled
2 cups all-purpose flour
1 tbl pepper
1 tbl salt
1 tbl garlic powder
3 tsp baking powder
1 medium scallion chopped
1 lg egg
1/2 cup low fat milk
Directions
Bring a large pot filled with about 4 inches of water to a boil. Salt the water to taste, it will flavor the potatoes (warning: sodium not included in recipe). After the water is brought to a rolling boil, add shredded potatoes. Bring water back to boil. Boil potatoes an addition 3-4 minutes until the potatoes are tender, but retain shape. Drain and place in ice water until cold. Drain again, but keep the potatoes moist.
While potatoes are boiling, mix pepper, salt, garlic powder,baking powder, scallion, and flour together. Add the egg and milk on top, and whisk together. If the batter is too thick, add some water. Eliminate any lumps, but batter should remain very think. Fold in potatoes.
Fry on a skillet on medium high, flipping as it browns and cooks through. Use non-fat spray is the cakes are sticking.
Enjoy with butter or syrup.
Serving Size: Depends on proference
Number of Servings: 10
Recipe submitted by SparkPeople user TABIWABIT.
While potatoes are boiling, mix pepper, salt, garlic powder,baking powder, scallion, and flour together. Add the egg and milk on top, and whisk together. If the batter is too thick, add some water. Eliminate any lumps, but batter should remain very think. Fold in potatoes.
Fry on a skillet on medium high, flipping as it browns and cooks through. Use non-fat spray is the cakes are sticking.
Enjoy with butter or syrup.
Serving Size: Depends on proference
Number of Servings: 10
Recipe submitted by SparkPeople user TABIWABIT.