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Potato Pancakes

Categories: Hanukkah, Vegetarian
Type: Side Dishes

Potato pancakes are delicious, and they don't take much more time than the plain old boiled kind!

Serves: Serves: 4 (2 each)


  • 3 cups (10 ounces) shredded loose-packed frozen potatoes
  • 1/2 cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 2 eggs or equivalent in egg substitute
  • 1 tablespoon Land O Lakes no-fat sour cream
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon black pepper

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  1. In a large bowl, combine potatoes and onion. Add flour, egg, sour cream, parsley flakes, and black pepper. Mix well to combine.
  2. Using a 1/3-cup measuring cup as a guide, drop mixture onto a hot griddle or 2 large skillets sprayed with butter-flavored cooking spray, to form 8 pancakes. Flatten pancakes with a spatula.
  3. Cook over medium heat for 3 to 4 minutes or until well browned and crisp on bottom.
  4. Turn pancakes and continue cooking for 2 to 3 minutes or until browned on second side. Serve hot.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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