Ingredients for Potato Pancakes Ii
- 4 large potatoes
- 1 medium onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1/2 cup vegetable oil
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How to Make Potato Pancakes Ii
- Peel and grate the potatoes using a box grater. Place the grated potatoes in a colander and rinse thoroughly under cold running water for at least 2 minutes to remove excess starch.
- Drain the potatoes very well. Press gently with your hands to remove as much moisture as possible.
- Grate the onion and place it in a separate colander. Press firmly with the back of a spoon to remove excess moisture.
- In a large bowl, combine the drained potatoes and onion.
- Beat the eggs in a separate small bowl and then gently stir them into the potato and onion mixture.
- Add the flour, baking powder, salt, and pepper to the mixture. Gently stir until just combined. Do not overmix.
- Heat 1/2 cup of vegetable oil in a large skillet over medium heat. The oil should reach a depth of approximately 1/8 inch.
- Once the oil is hot, drop approximately 2 tablespoons of batter into the skillet for each pancake. Use the back of a spoon to gently flatten each pancake to about 1/4 inch thickness.
- Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. The flatter the pancake, the crispier it will be!
- Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- To keep the pancakes warm while cooking the rest, place them in a 100°F (38°C) oven.
- Serve immediately and enjoy your delicious potato pancakes!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
10g
Fat
4g
Carbs
15g
