Potato Pancakes (Copycat Izzy's)
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Equipment
- 1 Food processor fitted with a shredding blade
Ingredients
- 10 ounces white Kennebec potatoes chopped
- 10 ounces white Kennebec potatoes shredded
- 2 large eggs
- 1/2 cup all-purpose flour
- 4 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- cooking oil as needed
Instructions
- Chop half the potatoes by hand or pulse in a food processor with a blade. You don't have to peel.
- Shred the remainder using the shredded round blade. Also no need to peel, and don't need to pat dry.
- Stir together with remaining ingredients.
- Heat oil (about 350F) in a large skillet bout 1-2 inches deep.
- Scoop half cup potatoes and put in the oil, use a pancake turner to tap the potatoes flat, using the side edge like a knife.
- Cook until browned underneath, then turn and brown other side.
- Drain on paper toweling.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 106kcalCarbohydrates: 19gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 42mgSodium: 314mgPotassium: 343mgFiber: 2gSugar: 1gVitamin A: 74IUVitamin C: 14mgCalcium: 28mgIron: 1mg
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