Seared Potato Pancakes
Updated March 7, 2024
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2pounds russet or Idaho potatoes
- 1very large onion, to yield 1 cup finely chopped onion
- 1clove garlic, minced
- 1tablespoon flour
- ½teaspoon baking powder
- ⅛teaspoon salt
- Freshly ground pepper to taste
- 1whole egg
- 2egg whites
- 2tablespoons finely chopped chives, optional
- Nonstick pan spray
Nutritional analysis per serving (20 servings)
51 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Step 2
Repeat the process with the onion. Combine the potatoes, onion, garlic, flour, baking powder, salt and pepper.
- Step 3
Lightly beat the whole egg and the egg whites together. Stir thoroughly into the potato mixture, along with the chives, if desired.
- Step 4
Heat a large nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
- Step 5
Spoon heaping tablespoons of the batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side. Repeat until all the batter is used. Serve with light sour cream or applesauce.
- The pancakes may also be baked on the second-lowest rack in a 450-degree oven for about 10 minutes on one side, flipped and cooked another few minutes on the second side. They may also be reheated at 350-degrees for about 10 minutes.
Private Notes
Comments
leave out the flour and add potato starch instead!
leave out the flour and add potato starch instead!