Jewish Potato Pancakes

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 4 russet potatoes , washed and peeled
  • 1 yellow onions
  • 2 eggs , lightly beaten
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 Cup flour , or matzo meal
  • 4 fl oz vegetable oil , for frying
  • 2 Cup applesauce
  • 2 Tbsp vegetable oil
Shred the potatoes either by food processor or by hand (Potatoes shredded by hand lose less water and make crisper potato pancakes) until you have 5 whole cup packed firmly. Keep the potato shreds in water to prevent them from discoloring. Shred the onion and place in a medium mixing bowl. In the medium bowl with the onion, add the eggs, salt, pepper and flour or matzo meal if using. Drain the potatoes, using your hands to squeeze out any excess water. Add to the onion mixture and stir gently until well blended. In a large heavy skillet, heat the oil to medium high. The oil should reach about .5 inch in the skillet. To form the pancakes, use about 2 whole Tbsp liquid volume of mixture and shape into a 4 inch flat pancake with your hands, squeezing out excess liquid. Gently drop the pancakes into the hot oil and fry the pancakes in batches for 3-4 minutes per side or until they are golden brown. Place on a heatproof platter and keep in a warm oven until ready to serve.
Calories
450 Cal
Fat
11 g
Carbs
79 g
Protein
10 g
Fiber
5.1 g
Sugar
24 g
Cholesterol
110 mg
Sodium
690 mg


Nutrients

Fiber     5.1 g
Fat     11 g
Sugar     24 g
Carbs     79 g
Protein     10 g
Calories     450 Cal

Fats

Fat, Poly     6 g
Fat, Mono     2.5 g
Fat, Sat     1.7 g
Fat, Trans     0.2 g
Fat, Percent     23 %

Vitamins

Vitamin, K     6.5 mcg     5.4 %
Vitamin, A     180 IU     5.9 %
Vitamin, B12     0.2 mcg     9.8 %
Niacin     3.4 mg     21 %
Riboflavin     0.3 mg     25 %
Vitamin, C     16 mg     17 %
Vitamin, D     10 IU     1.7 %
Vitamin, B6     0.8 mg     53 %
Vitamin, E     3 mg     20 %
Panto, Acid     1.1 mg     22 %
Choline     92 mg     17 %
Thiamin     0.3 mg     28 %

Minerals

Calcium     63 mcg     6.3 %
Phosphorus     200 mg     29 %
Magnesium     63 mg     15 %
Copper     0.3 mcg     36 %
Fluoride     7.7 mcg     190 %
Zinc     1.1 mg     10 %
Cholesterol     110 mg     0.4 %
Sodium     690 mg     46 %
Selenium     14 mcg     25 %
Manganese     0.6 mg     8.5 %
Potassium     1100 mg     23 %
Iron     3.5 mg     43 %