Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
12 pancakes
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.

    Advertisement
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Nutrition Facts

268 calories; protein 7.2g 14% DV; carbohydrates 34.6g 11% DV; fat 11.9g 18% DV; cholesterol 93mg 31% DV; sodium 213.5mg 9% DV. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2012
These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes. Read More
(42)

Most helpful critical review

Rating: 3 stars
09/11/2012
I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy we need a fair bit of oil if we skimp on the oil it will not be crisp. Read More
(4)
25 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/04/2012
These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes. Read More
(42)
Rating: 5 stars
07/28/2012
LOVE IT!!!!!!!! One bite and I was in heaven. Really fun and easy to make. A precaution is that when you put it on the pan it will be very liquidy and sloppy. there will be leftover 'juice' in your bowl. Thumbs up! Read More
(22)
Rating: 5 stars
10/06/2012
Mmmmm. These were delicious. I left out the nutmeg but I added a little garlic. I also squeezed out the excess liquid from the potatoes. With the help of my food processor this recipe was quick easy and definitely a keeper. Read More
(16)
Advertisement
Rating: 4 stars
10/14/2013
These had a good flavor but one would be in the kitchen all day following the directions as is! Instead of peeling and shredding 2 lbs of potatoes with a grater I just used 1 2lb 4oz bag of defrosted Ora-Ida hashbrown potatoes. I used a sweet yellow onion and it was gigantic so I just used one onion. It would have taken forever and a lot of tears to mince the thing so I just chopped it large and then put in my Vitamix blender on medium speed about 10-20 seconds processing them down with the tamper. It created closer to a puree. It worked fine and at least I know the onions got cooked through. Lastly I highly suggest using a a large plug-in griddle if making the recipe. Only 4 will fit in a standard sized pan and I found one batch takes 20 minutes. I got 14 patties using a mashed potato scoop and all would fit on one of those large rectangular plug in griddles at one time. That would save a full hour of cooking time. Read More
(15)
Rating: 5 stars
08/15/2012
I was looking for a different side dish this fit the bill!! Great consistency and flavor. I will definitely make these again. Read More
(6)
Rating: 5 stars
08/08/2012
absolutely delicious and so easy! Read More
(5)
Advertisement
Rating: 5 stars
08/28/2012
This recipe is awesome! I made them for my family and my daughter who usually turns her nose up at potatoes took seconds. I need to read the reviews as to how to decrease the liquid. They were hard to shape into patties. But we will be making these often! Read More
(5)
Rating: 3 stars
09/10/2012
I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy we need a fair bit of oil if we skimp on the oil it will not be crisp. Read More
(4)
Rating: 4 stars
12/16/2012
This was a great recipe - the addition of the baking powder and flour made them puff up while being fried which insulated the inside from the heat making them fluffier and softer inside while still brown and crispy outside! The only quibble I have with this recipe - you have to squeeze the juice out of the grated potatoes before mixing them with the rest of the ingredients or it becomes one big soggy wet mess! In addition I was unable to make them crispy with just half a cup of oil - I ended up going the traditional route and frying them in 1.5" of oil in an electric fryer - after draining and sitting on paper towels for a few minutes they have the same amount of oil in them as with pan-frying and the oil can be re-used if it's not overheated. But still good recipe and I'd make it again - with those minor changes. Read More
(4)
Advertisement