Golden Potato Pancakes
These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large | eggs |
|
| 3 | tablespoons | all-purpose flour |
|
| ½ | teaspoon | baking powder |
|
| ¾ | teaspoon | kosher salt |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
garlic powder
optional |
|
| 6 | medium |
russet potatoes
peeled, shredded in processor, squeeze out excess water, then pulse with chopper blade |
*
|
| ½ | cup |
yellow onion
minced or grated |
|
| 2 | tablespoon |
chives
snipped |
|
| ¼ | cup |
canola oil
or vegetable oil |
|
Trans-fat Free, Low Carb
Directions
In a large bowl, beat together the eggs, flour, baking powder, salt, garlic powder and pepper. Mix in the processed potatoes, onion and chives.
Heat oil in a large skillet over medium heat. Working in batches, drop batter into hot oil by heaping tablespoons. Cook approximately 4 minutes per side, until the pancakes are golden brown and crisp. Drain on paper towels. While frying the remaining pancakes, keep fried pancakes warm in a low oven.
Serve with sour cream and/or apple sauce.
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