Potato Pancakes For Two Recipe
Years ago, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him. It was his favorite whenever he ate at our house, so he was delighted.
I often still serve it as a side dish - it's a good complement to any entree.
-Ede Righetti, Hayward, California
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic salt
- vegetable oil
- 2 medium potatoes
- Carbohydrate 43.0203391691533 g
- Cholesterol 0 mg
- Fat 1.97114958064083 g
- Fiber 4.90135427204873 g
- Protein 5.07708125033135 g
- Saturated Fat 0.193009739387797 g
- Serving Size 1 1 serving (223g)
- Sodium 184.677333375882 mg
- Sugar 38.1189848971045 g
- Trans Fat 0.0862203645608914 g
- Calories 207 calories
Directions Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels. Yield: 2 servings. Originally published as Potato Pancakes For Two in Reminisce July/August 1997, p45 Nutritional Facts 1 serving (2 each) equals 234 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 861 mg sodium, 45 g carbohydrate, 4 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
