patato pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.7
- Total Fat: 3.5 g
- Cholesterol: 5.0 mg
- Sodium: 405.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.0 g
- Protein: 11.0 g
View full nutritional breakdown of patato pancakes calories by ingredient
Number of Servings: 8
Ingredients
-
3 pound Yukon gold potato 1 medium onion 1/3 cup flour 1/2 teaspoon baking powder 1 cup egg substitute or 4 egg plus 4 white salt plus freshly ground black pepper olive oil spray(or 2 tablespoons olive oil)
Directions
. Preheat a non-stick electric griddle to 450°F.
2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)
4. Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.
5. Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.
Serving Size: 8 serving
Number of Servings: 8
Recipe submitted by SparkPeople user ANYEIRA.
2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)
4. Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.
5. Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.
Serving Size: 8 serving
Number of Servings: 8
Recipe submitted by SparkPeople user ANYEIRA.