Potato Pancakes

Potato Pancakes
Prep 20 m
Fry 6 m
Fry per batch


  1. 1 of 1 Peel 2 3/4 lbs russet potatoes. Shred on the coarse side of a box grater. Add 1 grated medium onion and squeeze out excess liquid. Toss with 1 beaten large egg, 1 tsp salt, 1/2 tsp black pepper and 1/4 cup potato flour or potato starch (such as Bob's Red Mill potato flour). Heat 3/4 cup vegetable oil in a large stainless skillet over medium-high. Use a small ice cream scoop to portion pancakes: about 1/4 cup for each, 5 per batch. Flatten with a small spatula and fry 3 minutes. Flip over and fry 3 more minutes. Repeat with remaining mixture. Pancakes can be made ahead, cooled on paper towels, wrapped in foil and frozen. To reheat, bake frozen pancakes at 375 degrees for 10 to 15 minutes, turning halfway through.
Nutrition Information for Potato Pancakes
Servings Per Recipe:
Per Serving: 2 g fiber, 18 g carb., 165 mg sodium, 2 g pro., 9 g Fat, total, 157 kcal cal.