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Rainbow Potato Pancakes

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"Make amazing potatoes with this healthy dish: Rainbow Potato Pancakes. With a combination of russet and purple potatoes, you can create this savory treat at home in under 20 minutes!"
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Ingredients

25 m servings 249 cals
Original recipe yields 14 servings

Directions

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  1. For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
  2. Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
  3. Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
  4. Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
  5. Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
  6. Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
  7. Use the same directions to make the purple potato pancakes using the ingredients listed above.

Footnotes

  • Cook's Notes:
  • Older russet and purple potatoes work best as they contain less water.
  • The potatoes will continue to emit moisture after you make the batter. Continue to stir the mixture between forming pancakes.

Nutrition Facts


Per Serving: 249 calories; 18.6 g fat; 18.7 g carbohydrates; 3.2 g protein; 47 mg cholesterol; 453 mg sodium. Full nutrition

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