Low Sodium Classic Potato Pancakes
Experience the timeless comfort of Low Sodium Classic Potato Pancakes, a healthier twist on the beloved fried favorite. Crafted with simple ingredients like Russet potatoes, freshly grated onion, and aromatic garlic powder, these crispy pancakes deliver bold flavor without relying on heavy salt content. Packed with natural seasoning and enhanced by a touch of fresh parsley, they’re perfectly golden and irresistibly crunchy. This low sodium adaptation is ideal for those seeking heart-healthy recipes that don’t compromise on taste. Easy to prepare in just 40 minutes, these savory delights pair beautifully with unsalted sour cream or a fresh herb garnish for a wholesome, satisfying meal. Perfect for breakfast, brunch, or a side dish, these potato pancakes are the ultimate comfort food made guilt-free.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 Small onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Vegetable oil
Instructions
Peel the potatoes and grate them using the large holes on a box grater. Place the grated potatoes in a bowl of cold water to prevent browning.
Grate the onion and set it aside.
Drain the grated potatoes by pressing them with your hands and transferring them to a clean kitchen towel. Wrap the towel around the potatoes and squeeze out as much liquid as possible.
In a large mixing bowl, combine the drained potatoes, grated onion, eggs, flour, ground black pepper, garlic powder, and parsley. Mix thoroughly until well combined.
Heat the vegetable oil in a large skillet over medium-high heat.
Scoop about 2 tablespoons of the potato mixture and flatten it between your palms to form a pancake about 1/4 inch thick. Carefully place it into the hot oil.
Repeat until the skillet is filled, but don't overcrowd it. Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy.
Remove the cooked pancakes and transfer them to a plate lined with paper towels to drain excess oil.
Continue frying the remaining batter, adding more oil to the pan if necessary.
Serve the potato pancakes warm, optionally garnished with more fresh parsley or a dollop of unsalted sour cream if desired.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.9 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4333 mg | 92% | |
*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.
