Try this Miniature Potato Pancakes recipe, or contribute your own.
Suggest a better descriptionRather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~-miniature potato pancakes. Theyre delicious and practical since they can be made weeks in advance and reheated. Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels. Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they dont overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes or enough for about 2 cups of dip.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 194 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 176mg | 6 % | |
Potassium 196.1mg | 5 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.8g | ||
Protein 16g | 23 % | |
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: 265
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