Potato pancakes are amazing, not just as a breakfast item, but they’re good for practically any mela of the day! They’re simple, taste amazing, and you will enjoy it. It’s super easy to follow, and they are great with a ton of wonderful toppings.
Some people like to use syrup on this, others prefer a nice, thick sauce to make this taste even more amazing, but it’s ultimately up to you.
You do need to fry the cakes for the best results, and it does require some oil to make it work, but it’s super-fast, and they are great to serve with virtually anything, so if you like potato pancakes, then this recipe is about to be your best friend!
Ingredients:
2 tablespoons vegetable oil for frying
2 Eggs
¼ c all-purpose flour
4 large russet potatoes
1 medium onion
½ teaspoon sea salt or to taste
¼ teaspoon pepper or to taste
Steps
- Get the potatoes and the onions, peeling them first, and then slicing them into small, thinned pieces that are simple for a food processor to break up
- Put this in a food processor or blender, pulsing the mixture until everything is grated
- Strain the onion along with the potato together to make sure that the liquid is fully removed from this. However, keep your starch from the potato on hand for this.
- Take the mixture of onions and potatoes, then add the pepper, salt, flour, and eggs, whisking and blending this until it’s fully blended
- Get a skillet and then heat this up to medium heat on your stove, and then add the vegetable oil and wait for this to become hot, but not bubbling or boiling
- Put the mixture of the potatoes into your skillet, using a spatula or a wooden spoon in order to make sure the mixture if sully flattened out on there.
- Cook this until it’s golden on one side, and then flip this over until the other side is nice and golden, usually about two minutes each side.
- Take this and put it on a plate that’s clean, with some paper towels over the top to get rid of the oil that’s in excess.
- Take the rest of your potato batter, and then do this with the rest. Let them all cool down before you serve them for breakfast!
Nutritional information:
Calories: 362 a pancake
Carbs: 75g
Protein: 12g
Fat: 2g
Sodium: 51mg
Fiber: 5g
Tips:
What can I serve with my potato pancakes?
The beauty of this is that if you want to add syrup to this, you’re more than welcome to! They’re also fine on your own, and they help to create some wonderful and amazing pancakes.
Can I use coconut oil for frying?
If you’re worried about the fat contents of this, then you can use coconut oil to properly fry this. Do keep in mind that the consistency used for this is something that a lot of people like to do.
Coconut oil is great because it’s a healthy oil that’ll help to lower calories and other unhealthy fats, something some people worry about with this recipe, so it’s good to consider as well.