These delicious SALT FREE! potato pancakes are a perfect accompaniment to breakfast, lunch or dinner, but are filling enough to eat on their own. Try them plain, or topped with apple sauce, low sodium ketchup or even sour cream. Whether you like them sweet or savory – or just the way they are – you’ll find yourself making them again and again.
SODIUM CONTENT: 54.2 mg per serving
3 c. grated potato (about 6 medium potatoes, peeled)
1/2 c. grated onion (about 1 small onion)
2 eggs, beaten
3 T. all-purpose flour
1/2 t. freshly ground black pepper
1/4 t. ground nutmeg
1 c. vegetable oil
Place shredded potato and onion in a large mixing bowl. Add the beaten eggs, flour, pepper and nutmeg and stir well to combine. Heat oil in a frying pan over medium-high. Once oil is hot, add 1/3 c. of the potato mixture, flatten slightly with a spatula, and cook until golden brown and crisp on bottom, about 3-5 minutes. Flip gently and brown on second side, another 3-5 minutes. Remove from pan and drain on towels before serving. Serve warm.
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