Grated Potato Pancakes – a delicious recipe with potatoes, onions, eggs, flour, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pare and grate potatoes into a mixing bowl.
2
Squeeze out liquid.
3
Peel and grate onion into potatoes.
4
Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon.
5
Heap the shortening in a heavy frying pan using enough to cover the pancakes amply.
6
Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter.
7
Fry over moderate heat until brown on the underside, turn to brown.
8
Life out and drain off excess fat on paper towel.
9
Pancakes fried in deep fat should be puffed and crisp.
10
These pancakes may also be baked in a shallow baking pan for 45 minutes at 350F (180C) F until nicely browned.
11
Cut into squares and serve hot.
473
kcal
Calories
30
g
Fat
40
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 each potatoes, 1 each onions, 2 large eggs, 1/2 cup flour, all-purpose, and more.
Yes, Grated Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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