Whole Foods Simple Potato Pancakes
Crispy, golden, and delightfully simple, these Whole Foods Simple Potato Pancakes are the ultimate comfort food made with wholesome ingredients. Featuring freshly grated russet potatoes and onions, this recipe combines pantry staples like eggs, flour, salt, and pepper to create a perfectly seasoned batter. Each pancake is pan-fried to perfection in just minutes, delivering irresistibly crisp edges and a tender, savory center. Topped with a dollop of tangy sour cream and a sprinkle of fresh chives, these potato pancakes make an impressive yet easy side dish, appetizer, or snack. Ready in under an hour, this recipe is a go-to for busy weeknights or weekend gatherings, celebrating the simplicity of whole, natural flavors. Perfect for fans of traditional latkes or anyone craving a crispy treat with minimal effort!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Cooking oil (such as avocado or vegetable oil)
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh chives
Instructions
Peel the russet potatoes and the onion, then grate them using the large holes of a box grater or a food processor.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Wrap tightly and squeeze out as much liquid as possible. Discard the liquid.
In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, and ground black pepper. Mix well to form a cohesive batter.
Heat the cooking oil in a large skillet over medium heat until shimmering, but not smoking.
Using a spoon or a 1/4-cup measuring cup, scoop about 2-3 tablespoons of the potato mixture into the skillet. Flatten gently with the back of the spoon to form a pancake about 3 inches in diameter.
Cook the pancakes for 3-4 minutes on each side, or until golden and crispy. Cook in batches, ensuring not to overcrowd the pan.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Serve the potato pancakes warm, topped with a dollop of sour cream and a sprinkle of chopped fresh chives.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4222 mg | 90% | |
*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.
