Zutaten für Apollo Potato Pancakes
- 2 lbs russet potatoes
- 1 medium yellow onion, finely chopped
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
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Zubereitung von Apollo Potato Pancakes
- Shred 2 lbs of russet potatoes. Place shredded potatoes in a large bowl and cover with cold water. Soak for 5 minutes to remove excess starch.
- Drain the potatoes thoroughly. Wrap in a clean kitchen towel or several layers of paper towels and squeeze out as much excess water as possible. This step is crucial for crispy pancakes!
- In a large bowl, combine the well-drained potatoes with 1 medium finely chopped yellow onion, 2 large eggs, 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon black pepper.
- Gently stir the mixture until just combined. Do not overmix.
- Heat 2 tablespoons of vegetable oil (or your preferred high-heat cooking oil) in a large skillet over medium heat. The oil should be about 1/8 inch deep.
- Once the oil is hot, drop 1/2 cup portions of the potato mixture into the skillet, leaving some space between each pancake.
- Gently flatten each pancake with a spatula.
- Cook for approximately 4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Serve immediately and enjoy! Garnish with your favorite toppings like sour cream, applesauce, or chives.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
2g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Pancakes And Waffles Breakfast Lunch Side Dishes Potatoes Vegetables American Southern United States Southwestern United States Easy Beginner Cook Kid Friendly Low Fat Stove Top Dietary Low Saturated Fat Low Calorie Comfort Food Inexpensive Low In Something Taste Mood Equipment
