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Souffle Potato Pancakes's picture
  Potatoes 2 1⁄2 Pound
  Eggs 4 , separated
  Onions 1⁄2 Cup (8 tbs), finley chopped
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Margarine 8 Tablespoon

Peel potatoes and place them in ice water to prevent their browning until ready to grate.
Place egg yolks in a large bowl.
Lightly beat the yolks, stir in onions and flour mixed with salt and pepper.
Pat the potatoes dry.
Coarsely grate them onto a tea towel.
Squeeze potatoes in the towel to release unwanted moisture.
Add potatoes to egg-onion mixture and blend well.
Whip egg whites until stiff but not dry and fold into batter.
Melt 1 tablespoon margarine in a large heavy skillet over medium heat.
For each pancake, drop 1 heaping tablespoon of batter into the pan.
Flatten into thin, 3-inch wide pancakes.
Saute 2 to 3 minutes on a side, until golden brown and cooked through.
Add more margarine to the pan as necessary to complete cooking all the batter.
As they are done, place pancakes in a 200-degree oven to keep warm.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 1049

% Daily Value*

Total Fat 118 g181.3%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 4262 mg177.6%

Total Carbohydrates 267 g89.1%

Dietary Fiber 28.3 g113.3%

Sugars 13.9 g

Protein 56 g111.6%

Vitamin A 105.8% Vitamin C 382.9%

Calcium 27.9% Iron 87.7%

*Based on a 2000 Calorie diet


Souffle Potato Pancakes Recipe