Keto Classic Potato Pancakes
Satisfy your crispy cravings with these Keto Classic Potato Pancakes—a low-carb twist on a beloved comfort food! Made with grated radishes as a clever potato substitute, these golden delights boast a flavorful blend of almond flour, Parmesan cheese, and a hint of garlic powder for a perfectly savory bite. Quick to prepare with only 15 minutes of prep time, these keto-friendly pancakes are pan-fried to perfection in a butter-and-olive oil mixture, ensuring a crispy exterior with a tender, melt-in-your-mouth interior. Serve them piping hot with a dollop of sour cream for a deliciously indulgent yet guilt-free side dish or appetizer. Ideal for those following a ketogenic diet, this creative recipe combines simplicity and taste to deliver a satisfying, crave-worthy addition to your meal plan! Keywords: keto potato pancakes, crispy radish pancakes, low-carb comfort food, keto side dish recipe, savory pancake recipe.
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Recipe Information
Ingredients
- 450 grams Radishes
- 2 large Eggs
- 60 grams Almond flour
- 50 grams Grated Parmesan cheese
- 2 tablespoons Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 100 grams Sour cream (optional, for serving)
Instructions
Begin by washing and trimming the radishes. Grate them using the large holes of a box grater or the grating attachment on a food processor.
Place the grated radishes in a kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This is crucial to ensure crispy pancakes.
In a large bowl, combine the radishes, almond flour, Parmesan cheese, chopped green onions, salt, black pepper, and garlic powder. Mix until well combined.
In a small bowl, beat the eggs lightly. Pour the beaten eggs over the radish mixture and stir until everything is thoroughly combined.
Heat the unsalted butter and olive oil in a non-stick skillet over medium heat.
Scoop about 2 tablespoons of the radish mixture into the hot pan, pressing it down gently with the back of a spatula to flatten and form a pancake shape.
Cook for about 3-4 minutes on each side or until the pancakes are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining radish mixture, adding more butter or oil to the pan as needed.
Serve the pancakes hot, topped with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6612 mg | 287% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 35.4 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1000 mg | 77% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
