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* Exported from MasterCook *

 

Potato Pancakes 99

 

Recipe By :Susan and Nancy

Serving Size : 6 Preparation Time :0:00

Categories : German Grains, Pilafs & Potatoes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 lbs Yukon Gold potatoes

1 medium onion

2 eggs

2 tablespoons flour -- or to texture

3/4 teaspoon salt

1 dash nutmeg

peanut oil for frying

 

Wash and peel potatoes. Grate potatoes on coarse grater into largebowl.Put

in colander and wash out starch. Squeeze our water. Put back in bowl.

 

Grate onion. Add eggs, add grated onion, flour, salt, nutmeg and

pepper; mix well. In large heavy skillet, slowly heat oil, 1/8 inch deep,

until very hot but not smoking. For each pancake, drop about 1/4 cup potato

mixture into hot fat.

 

Do not crowd in skillet (make two or three at a time). With spatula,

Flatten against bottom of skillet to make each pancake 4 inches in

diameter. Fry 2 or 3 minutes on each side, or until golden-brown and crisp.

Drain well on paper towels. Serve hot with chunky cran-applesauce pancakes.

 

 

 

 

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Per serving: 39 Calories (kcal); 2g Total Fat; (36% calories from fat); 2g

Protein; 4g Carbohydrate; 62mg Cholesterol; 286mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Potato Pancakes with Yogurt-Dill Topping

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch Grains, Pilafs & Potatoes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 cup plain nonfat yogurt

8 TB chopped fresh dill

1 scallion -- thinly sliced

2 3/4 lb baking potatoes -- peeled and shredded

2 medium carrots -- shredded

1 medium onion -- shredded (or substitute shredded parsnip)

1 egg -- lightly beaten

2 TB flour

3/4 tsp salt

1/4 tsp pepper

4 tsp Whole Foods Organic Extra Virgin Olive Oil

 

 

 

 

Prep Time: 55 minutes

In medium bowl, stir together yogurt, 6 TB of dill, and scallion.

Refrigerate.

Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray. In

large bowl, combine remaining 2 TB dill, potatoes, carrots, onion, egg,

flour, salt, and pepper, and stir well.

Spray large nonstick skillet with nonstick cooking spray, add 2 tsp of oil,

and heat over medium heat. Scoop potato mixture, 1/2 cup at a time, into pan

and flatten slightly to make one pancake. Add as many more pancakes as will

fit into pan without crowding and cook 3 minutes per side or until browned.

Transfer to prepared baking sheet. Repeat with remaining 2 tsp oil and

potato mixture.

Bake pancakes for 5 minutes, or until cooked through and crisp. Serve

pancakes with yogurt-dill sauce.

 

 

Source:

" whole foods website "

Yield:

" 4 "

 

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Per serving: 2198 Calories (kcal); 9g Total Fat; (3% calories from fat); 73g

Protein; 459g Carbohydrate; 191mg Cholesterol; 1964mg Sodium

Food Exchanges: 27 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0