Serves: 6
Total Calories: 294
Prep time:
Cook time:
Total time:
Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375°F). Fry for about 10 minutes or until golden brown.
Author’s note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.
This Pennsylvania Dutch Potato Pancakes recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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