Potato Pancakes
Ingredients
- 4 cups russet potatoes peeled and grated (about 4 medium-sized potatoes)
- 2 large eggs beaten
- 4 tbsp all-purpose flour
- 2 tsp kosher salt plus extra for seasoning
- 1 tsp onion powder
- 1/4 tsp freshly ground black pepper
- 3 tbsp vegetable oil
- Greek yogurt or sour cream for serving
- applesauce for serving
Instructions
- Preheat your oven to 300°F. Place a wire rack over a baking sheet and set it aside.
- Grate the potatoes and put them in a clean kitchen towel. Twist and squeeze over the sink to remove as much moisture as possible.
- In a large mixing bowl, whisk the eggs until frothy. Sprinkle in the flour, 2 teaspoons of salt, onion powder, and black pepper. Stir well until there are no dry spots. It's OK if the batter is a bit lumpy.
- Add the grated potatoes to the egg mixture. Gently fold everything together until the potatoes are well coated. The batter should be thick. If it's too runny, sprinkle in a bit more flour.
- Heat the vegetable oil in a large skillet over MED-HIGH heat. Test the heat by dropping a small bit of batter in. If it sizzles immediately, it's ready.
- Scoop 1/4-cup portions of the potato mixture into the hot oil. Flatten them slightly to form pancakes. Cook without crowding the pan for about 3 minutes a side. They need to be golden brown and crispy. Reduce the heat if the oil smokes.
- Transfer the cooked pancakes to the prepared wire rack. Sprinkle with a touch of salt and keep them in the oven to stay warm.
- Once all the pancakes are cooked, serve them hot with a side of Greek yogurt or sour cream and applesauce.
Nutrition
Calories: 90kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 27mgSodium: 401mgPotassium: 224mgFiber: 1gSugar: 0.4gVitamin A: 40IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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