Ingredients for Potato Pancakes With Avocado Salsa
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How to Make Potato Pancakes With Avocado Salsa
- Peel and grate 2 large potatoes. Place grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for crispy pancakes!
- In a large bowl, combine the squeezed potatoes with 1/2 cup all-purpose flour, 1 large egg, 1/4 cup finely chopped onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
- Drop spoonfuls of the potato mixture onto the hot skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, or until golden brown and crispy.
- While the pancakes are cooking, prepare the avocado salsa: Combine 1 ripe avocado, mashed, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), and the juice of 1 lime. Season with salt and pepper to taste.
- Serve the potato pancakes immediately, topped with the avocado salsa and a squeeze of fresh lemon juice (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
741g
Carbs
6g
