Quick and easy.
- Carbohydrate 84.7010487440573 g
- Cholesterol 0 mg
- Fat 27.4451300547787 g
- Fiber 10.1177502162456 g
- Protein 9.022675 g
- Saturated Fat 3.62856000709275 g
- Serving Size 1 1 Serving (489g)
- Sodium 27.122 mg
- Sugar 74.5832985278117 g
- Trans Fat 1.38584000262883 g
- Calories 608 calories
Step-by-step
- Peel and grate potatoes.
- Chop onion and add to the potatoes.
- Mix with flour, egg, salt and pepper.
- Fry on oil until gets gold.
Substituting a starchy russet potato for a waxy red variety changes the internal texture from dense and rubbery to light and fluffy. Raw potatoes contain high levels of moisture that must be managed immediately after grating. Squeeze the shredded starch tightly in a clean dish towel to remove excess liquid before combining it with the binder. Leaving moisture inside the mixture prevents the oil from transferring direct heat to the surface, resulting in a steamed rather than fried exterior. Finely chopping the onion alongside the potato distributes moisture evenly throughout the batter. Heat oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Drop spoonfuls of the batter into the pan and flatten them immediately with a spatula to maximize surface contact. Fry the pancakes for three to four minutes per side until the edges turn deep amber. Leftover cooked pancakes can be stored in an airtight container in the refrigerator for up to three days and reheated in a dry skillet over medium heat to restore crispness.
