Baked Potato Pancakes
Baked Potato Pancakes served with sour cream and chopped fresh parsley. Healthier alternative to the traditional Potato Latkes.
Ingredients
- 2 lbs russet potatoes
- 1 large onion
- 2 large eggs
- 1/4 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp baking powder
- sour cream for serving
- chives for garnish
Instructions
- Preheat oven to 425 degrees. Grease two baking sheet liberally with non stick cooking spray, set aside.
- Shred the potatoes and onions using either a handheld grater or a food processor with the grate attachment.
- Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.
- Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder.
- Mix to combine (I find using your hands works best)
- With your oiled hands portion out 20-22 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 15 minutes then flip. Cook for an additional 10 minutes or until golden brown on both sides and crispy.
- Serve immediately with a dollop of sour cream on each and fresh chives for garnish.
Nutrition Information
Calories: 120kcalCarbohydrates: 16gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 43mgSodium: 166mgPotassium: 378mgFiber: 2gSugar: 1gVitamin A: 84IUVitamin C: 10mgCalcium: 75mgIron: 3mg