Ingredients and Weight:
- 4 pounds russet potatoes, peeled and grated (about 12 cups)
- 1 large onion, finely chopped (about 1 cup)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil, for frying
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the grated potatoes, onion, eggs, flour, baking powder, salt, and pepper. Mix well.
- Heat the vegetable oil in a large skillet or griddle over medium heat.
- Drop 1/4 cup of the potato mixture into the hot oil for each pancake. Flatten the pancakes slightly with a spatula.
- Cook for 5-7 minutes per side, or until golden brown and cooked through.
- Drain the pancakes on paper towels and serve warm.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Saturated Fat: 2 grams
- Carbohydrates: 35 grams
- Protein: 5 grams
- Fiber: 2 grams
Dish Characteristics:
- Crispy on the outside, fluffy on the inside
- Savory and satisfying
- Can be served as an appetizer, side dish, or main course
- Versatile dish that can be topped with various toppings such as applesauce, sour cream, or chives
User Comments:
- "These potato pancakes were delicious and easy to make. My family loved them!"
- "The pancakes were crispy and full of flavor. I added a bit of extra onion for a more intense flavor."
- "I served these pancakes with applesauce and they were a hit at my brunch party."
Special Precautions and Tips:
- Use russet potatoes as they have a higher starch content, which will help the pancakes hold together.
- Grate the potatoes as finely as possible to ensure even cooking.
- Do not overmix the batter, as this will make the pancakes tough.
- Cook the pancakes until they are golden brown and cooked through to prevent them from being soggy.
- Serve the pancakes warm with your favorite toppings to enjoy the best flavor and texture.
