Two-Potato Pancakes
Russet potatoes contribute the essential starchy texture to hold these fritters together, and sweet potatoes add flavor and color.
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Russet potatoes contribute the essential starchy texture to hold these fritters together, and sweet potatoes add flavor and color.
Ingredients
- 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
Preparation
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.
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Shaker2-Bold;mso-bidi-font-weight:bold”>2.
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.
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Shaker2-Bold;mso-bidi-font-weight:bold”>3.
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.
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Shaker2-Bold;mso-bidi-font-weight:bold”>4.
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/
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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