Potato Pancakes with Avocado Salsa
Crispy, golden potato pancakes meet a vibrant, zesty avocado salsa in this flavorful, crowd-pleasing recipe! Made with grated russet potatoes, a touch of onion, and a perfectly seasoned batter, these savory pancakes boast an irresistible crunch. Topping them off is a creamy avocado salsa, bursting with freshness from ripe avocado, juicy tomato, red onion, and a squeeze of lime. This delightful combination of textures and bright flavors makes for a satisfying brunch, appetizer, or side dish. Easy to prepare in just 40 minutes, these potato pancakes with avocado salsa are sure to become a new favorite—perfectly balancing comfort food indulgence with fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Vegetable oil
- 2 ripe Avocado
- 1 medium Tomato
- 0.25 small Red onion
- 1 large Lime
- 2 tablespoons Fresh cilantro
- 0.25 teaspoon Salt (for salsa)
- 0.25 teaspoon Ground black pepper (for salsa)
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Grate the onion and mix with the grated potatoes in a large bowl.
Add the eggs, flour, salt, and ground black pepper to the potato mixture. Stir well to combine into a thick batter.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Scoop about 2-3 tablespoons of the potato mixture for each pancake into the skillet, flattening them slightly with the back of the spoon to shape them into discs.
Cook the potato pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil as needed.
While the pancakes are cooking, prepare the avocado salsa. Dice the avocados and place them in a medium bowl.
Dice the tomato and finely chop the red onion and cilantro. Add them to the bowl with the avocado.
Cut the lime in half and squeeze the juice over the avocado mixture. Add salt and ground black pepper, then gently toss to combine.
Serve the potato pancakes warm, topped with generous spoonfuls of the fresh avocado salsa.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 39.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 28.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6067 mg | 129% | |
*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.
