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Potato Pancakes


Potato Pancakes

To "grate" and "shred" the onions and potatoes, I use electrical appliances: a small chopper to pulverize the onion, and a salad shooter to shred the potatoes after cutting them into quarters. A food processor can also be used. These electric conveniences save lots of time and effort compared to a hand held grater, although a hand held grater produces an excellent "grating" and "shredding" result.

12 pancakes: 78 mg. sodium per pancake

4 Tablespoons healthy oil
1 large (10 ounce) onion, skin removed and grated
1-1/2 pounds russet potatoes, peeled and shredded
1 Tablespoon lemon juice
4 large eggs, beaten
3 Tablespoons all purpose flour
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/4 teaspoon salt

Prep. Instructions

1. Grate onion prior to grating potatoes. Drain liquid, and place onion in a large bowl.

2. Shred potatoes. Pat off excess moisture with a paper towel. Place potatoes in the large bowl with onions. Add lemon juice. Stir until well combined.

3. Add the next five ingredients, stirring well after each addition.

Cooking Instructions

1. Heat 1 Tablespoon oil in a large (12 inch) skillet over medium heat. Add three (1/3 cup each) servings of batter into the skillet. Flatten pancakes with a spatula. Cook for 4 to 5 minutes, until brown.

2. Turn pancakes over. Cook for about 4 minutes, or until brown on the second side.

3. Transfer pancakes to a platter to drain on paper towels; keep warm.

4. Repeat steps 1 through 3 for remaining batter. Serve plain or topped with no salt added apple sauce. - Copyright © 2022 Judy Reynolds