Try this Pierre Franeys Potato Pancakes recipe, or contribute your own.
Suggest a better descriptionPut the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer. In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well. Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 294 | ||
Calories from Fat: 213 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 32 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 117.9mg | 4 % | |
Potassium 210.9mg | 6 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 15.4g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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