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Potato Pancakes

Ingredients
  Potatoes 6 Medium
  Onion 1 Small
  Flour 3 Tablespoon
  Egg 1
  Salt 1⁄2 Teaspoon
  Cooking oil/Fat 1⁄4 Cup (4 tbs) (for shallow frying)
  Apple sauce/Sour cream 2 Tablespoon (for serving)
Directions

Peel potatoes, and grate on medium grater.
Drain well.
Peel onion, and chop very fine.
Add onion to potatoes, and quickly add flour, egg and salt, mixing well.
Pour into heavy frying pan enough cooking oil or fat to cover the bottom to depth of about 1/4 inch, and heat to frying temperature.
Spoon potato mixture into hot pan, spreading each cake with tip of spoon so that it will be as thin as possible, not heaped up.
Cook cakes until golden brown on one side; then turn with spatula, and brown on other side.
Remove cakes from pan, and drain on absorbent kitchen paper to eliminate greasiness.
Serve as soon as possible, or pancakes will become soggy.
Serve with applesauce or sour cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Fried
Interest: 
Party
Servings: 
6

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 35.2 mg11.7%

Sodium 184.6 mg7.7%

Total Carbohydrates 40 g13.5%

Dietary Fiber 4.4 g17.7%

Sugars 3 g

Protein 6 g11.1%

Vitamin A 0.9% Vitamin C 59.5%

Calcium 3.1% Iron 10.6%

*Based on a 2000 Calorie diet

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Potato Pancakes Recipe