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Mom’s Potato Pancakes

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. —Dianne Esposite, New Middletown, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 4 cups shredded peeled potatoes (about 4 large potatoes)
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying
  • Optional: Chopped parsley, applesauce and sour cream

Directions

  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.
  • In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts
2 pancakes: 171 calories, 7g fat (1g saturated fat), 31mg cholesterol, 411mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 3g protein.
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