Recipes: Brandt Family Potato Pancakes

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

• 1 pinch baking soda

•¹/₂tsp. salt

•¹/₄tsp. pepper

• Vegetable oil for frying

Directions

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:

Calories119Fat5 gSodium186 mg

Carbohydrates16 gSaturated fat1 gCalcium13 mg

Protein3 gCholesterol53 mgDietary fiber2 g