Sugar-Free Classic Potato Pancakes
Indulge in the irresistible crunch of **Sugar-Free Classic Potato Pancakes**, a timeless recipe that's perfect for breakfast, brunch, or even as a hearty side dish. Made with simple, wholesome ingredients like grated russet potatoes, onion, and a touch of baking powder for fluffiness, these pancakes are entirely sugar-free yet bursting with savory flavor. Achieve a crisp, golden exterior and tender middle by carefully squeezing out excess moisture from the potatoes before frying to perfection. Each bite delivers the comforting, rustic taste of classic potato pancakes, while optional dollops of sour cream and a sprinkle of fresh chives elevate the dish to a gourmet experience. With just 20 minutes of prep and 25 minutes of cooking time, this recipe is quick, satisfying, and sure to become a family favorite. Perfect for those who seek a healthier twist without compromising on taste, you'll love serving these crispy golden disks at your next meal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 4 tablespoons Vegetable oil
- optional, for serving Sour cream
- optional, for garnish Chives
Instructions
Peel and grate the potatoes using a coarse grater. Transfer the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve crispy pancakes.
Peel and grate the onion using a fine grater. Add the grated onion to the dried potato mixture.
In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and baking powder. Mix well until all ingredients are fully incorporated.
Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat.
Spoon about 2 tablespoons of the potato mixture per pancake into the pan, flattening each into a disk with the back of the spoon.
Cook for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Once the pancakes are cooked, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining potato mixture, adding more oil to the pan as needed.
Serve the potato pancakes hot, optionally topped with sour cream and garnished with chopped chives.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 23.4 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7150 mg | 152% | |
*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.
