Potato Pancakes I

Potato Pancakes I

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FISHLOVE 1

"This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet."

Ingredients {{adjustedServings}} servings 283 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  3. Turn oven to low, about 200 degrees F (95 degrees C).
  4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 123

  1. 156 Ratings

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LINDA MCLEAN
12/16/2003

Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but to actually squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort.

THERESA WOLF
12/14/2003

I loved this recipe due to it's simplicity and nutritional value. Cooking spray worked well rather than oil to fry. I added herbs and used my food processor.

JENNIFER72_00
10/15/2003

My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced onion and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little.