dish
Potato Pancakes

8
Serves
184
Calories
12
Nutrients
9
Vitamins

Ingredients

3 pounds Yukon gold potatoes
1 medium onion
1/3 cup flour
1/2 teaspoon baking powder
1 cup egg substitute , or 2 whole eggs plus 4 whites

Cooking Instructions

1. 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: 3 potato pancakes

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
184
Protein
6 g
Total Carbohydrate
33 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
72 %
Percent Calories from Fat
19 %
Vitamin A
678 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
32 mg
Vitamin D
0 IU
Folate
15 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
71 mg
Iron
2 mg
Phosphorus
48 mg
Potassium
1009 mg
Sodium
105 mg
Zinc
0 mg