Crispy Potato Pancakes Recipe
Servings: 4
Ingredients
- 1 egg
- 1/4 med. onion cut up
- 1/4 to 1/2 c. all purpose flour
- 1/2 teaspoon baking pwdr
- Salt
- 3 med. baking potatoes, peeled and minced
- 1/2 c. melted butter
Directions
- In blender, combine egg, onion, flour, baking pwdr and 1/2 tsp. salt. Add in half the potatoes and process till coarsely minced. Add in remaining potatoes and process till coarsely minced. Add in butter and blend to mix. Heat skillet sprayed with non-stick coating over medium heat. Spoon about 1/4 c. batter for each pancake. Cook till browned, turning once.
- Serve with applesauce or possibly lowfat sour cream. Makes about 12 pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 214 | 60% |
| Total Fat 24.34g | 30% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 344mg | 14% |
| Potassium 548mg | 16% |
| Total Carbs 30.55g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.33g | 1% |
| Protein 5.32g | 9% |
