Two-Potato Pancakes

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Russet potatoes contribute the essential starchy texture to hold these fritters together, and sweet potatoes add flavor and color.

  • 16Servings


  • 3 medium russet (baking) potatoes (2 lb.), peeled and grated
  • 1 small onion, peeled and grated
  • 2 large eggs, separated
  • 1/4 cup all-purpose flour or matzo meal
  • 1/2 tsp. baking powder
  • 1/4 cup finely chopped green onions


Shaker2-Bold;mso-bidi-font-weight:bold">1. 10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Place potatoes in colander, squeeze out water, and discard. Mix potatoes 10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> and grated onions in large bowl.



10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Stir egg yolks into potatoes. Fold in flour and baking powder, and season with salt and pepper, if desired.



10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Beat egg whites in separate bowl with electric mixer until soft peaks form. Fold egg whites and green onions into potato mixture.



10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Coat bottom of skillet with oil, and heat over medium-high heat until drop of batter sizzles on surface. Ladle 1/


yes"> cup batter per pancake onto skillet, and flatten with spatula. Fry 3 to 4 minutes on each side, or until browned. Transfer to paper-towel-lined plate to drain excess oil. Add more oil as needed to fry remaining batter. 

Nutrition Information

  • Calories: 90
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 26 mg
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 179 mg
  • Sugar Content: 2 g