Potato Pancakes

Farm.Fares's picture

Nov. 30, 2011

Ingredients

Baking potatoes 4 Medium , peeled
Ascorbic acid mixture 1 Teaspoon
Onion 1 Tablespoon , grated
Eggs 2 Small , slightly beaten
All purpose flour
Salt 1 Teaspoon
Pepper 1 Dash
Baking powder 1/4 Teaspoon
Peanut oil/Vegetable oil 2 Tablespoon

Directions

GETTING READY

1) Wash the potatoes and shred on a fine shredder.

MAKING

2) Add ascorbic acid to the shredded potatoes.

3) Take eggs and blend with onion.

4) Take flour, salt, pepper and baking powder in a bowl and mix them.

5) Add the potato mixture and egg mixture to the flour mixture.

6) Take a pan and add oil.

7) Heat the oil and pour 1/3 cup batter for each pancake into the hot oil.

8) Make both the sides brown.

SERVING

9) Serve the pancakes hot.

TIPS

10) You can keep the pancakes warm by placing them on a cookie sheet lines with paper towels. Put the cookie sheet in an oven.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1039Calories from Fat 341

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 2181 mg90.88%

Total Carbohydrates 151 g50.3%

Dietary Fiber 10 g40%

Sugars 5 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet