Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 peeled potatoes
- 2 eggs
- 2 heaping Tablespoons flour
- 1 Tablespoon grated onion
- 1 teaspoon salt
- a pinch of freshly ground pepper if desired
Directions
Grate about 8 peeled potatoes and transfer to sieve to drip dry.
When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes.
To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt.
Add a pinch of freshly ground pepper if desired.
Mix into a uniform batter and spoon into hot lard or oil in skillet.
Flatten each pancake gently with spatula, as they should be on the thin side.
Fry to a crisp golden brown on both sides and serve immediately.
Some like their potato pancakes sprinkled with a little salt and topped with sour cream.
Others prefer them sprinkled with just sugar or sugar and sour cream.