Recipes: Brandt Family Potato Pancakes

Last update: February 7, 2007 - 1:42 PM

Brandt Family Potato Pancakes

Serves 4 to 6 as a entree; 6 to 8 as a side dish

Note: The trick to making potato pancakes is to try to squeeze as much water out of the shredded potatoes as possible before adding the other ingredients. Shred the potatoes into a colander and press with a spatula or small dish before turning them into a large bowl.

• 3 c. shredded potatoes (about 2 large baking potatoes, or 3 medium potatoes, peeled), see Note

•¹/₂medium onion, shredded (optional)

•¹/₄c. chopped fresh parsley (optional)

• 2 eggs, well beaten

• 1¹/₂tbsp. flour

• 1 pinch baking soda

•¹/₂tsp. salt

•¹/₄tsp. pepper

• Vegetable oil for frying

Directions

Preheat oven to 300 degrees. In a large bowl, toss together all of the ingredients except oil. Film the bottom of a large skillet with the vegetable oil and place over high heat until the oil begins to ripple. Scoop up some of the potato mixture with a large spoon and form a pancake 3 to 4 inches in diameter (you may need to use your hands). Place in the skillet, continue adding pancakes, but do not crowd. Cook over medium-high heat until the pancake bottoms turn crusty brown, about 5 minutes. Flip and continue cooking until crusty on that side, too.

Place cooked pancakes on a baking sheet and hold in oven until ready to serve. Add more oil to the skillet as necessary and repeat until all of the pancakes are cooked. Serve right away.

Nutrition information per serving of 8:

Calories 119 Fat 5 g Sodium 186 mg

Carbohydrates 16 g Saturated fat 1 g Calcium 13 mg

Protein 3 g Cholesterol 53 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.