I LOVE these! There are a little bit of work, but well worth it. Try them with some sugar sprinkled on top or applesauce (my personal favorite). Yum!
Preparation Time: over 1 hour
- 2 pounds potatoes, peeled and quartered
- 1 large onion, quartered
- 1/2 cup milk
1/2 – 1 cup flour (if potatoes are dry, use less, wet, use more)
- 2 tsp. salt
- 2 eggs
- vegetable oil or butter, or a mixture of both (for frying)
- Either grate the potatoes and onion, or use a food processor (with coarse grating ability). Squeeze and drain out some of the juices. Allow the starch to settle to the bottom, them pour out the water. Reserve for later.
- Add milk, then stir in flour, salt, and eggs. Add starch back into the batter. Mix well.
- In a large, heavy skillet heat 1/2 inch of oil, or oil and butter, until hot. Drop potato batter (1/4 cup per pancake) into the skillet and fry until golden brown and crisp on both sides.
- To keep pancakes crisp, pat with paper towel to remove excess oil, and spread out over a cookie sheet in the oven, heated only to warm. However, serving immediately is the best way to ensure they are at their peak.
Makes 4 Servings
|Amount Per Serving|
|Calories 604||Cal. from Fat 255|
|% Daily Value *|
|Total Fat 28.9g||44%|
|Saturated Fat 2.7g||14%|
|Monounsat. Fat 17.5g|
|Polyunsat. Fat 8.0g|
|Trans Fat 0.1g|
|Total Carbohydrate 76.5g||25%|
|Dietary Fiber 6.4g||26%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.