Dr. Wild's Potato Pancakes

 

8 pancakes

 

I have made these at the house of a friend who gives a party featuring potato 
pancakes every year. He loves making them and gets really creative, tossing

in hot sauce or different herbs. You can be as creative as you like with yours. 
Mine are a simple version, and I like to serve them with fresh applesauce.

 

Ingredients:

3 large Idaho or Yukon potatoes (about 2 pounds)

1 large sweet onion

1 cup matzo meal, medium grain

1 egg

1 teaspoon salt, or more to taste

1/4 cup quality extra-virgin olive oil

 

GARNISH:

Low-fat sour cream

Fresh applesauce

 

Instructions:

1. Peel and grate the potatoes and onion by hand or in a food processor and put 
them in a large bowl. (If you grate the potatoes ahead of time, make sure

to soak them in water to keep them from turning color, then drain and squeeze 
when ready to use.)

 

2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything 
together until the onions and potatoes are coated with the egg and matzo meal.

Let stand for 5 minutes.

 

3. With clean hands, roll a ball of dough just big enough to fit into the palm 
of your hand, and flatten it out with your palms to make a round cake. Repeat

the process until you have used up all the batter.

 

4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. 
Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they

turn golden brown. Transfer the pancakes to a paper towel to soak up any excess 
oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked.

Serve with sour cream and a side of fresh applesauce.

 

Nutritional Information:

 

Per serving:

246 calories

8 g total fat (1 g sat)

27 mg cholesterol

39 g carbohydrate

5 g protein

3 g fiber

 

-Recipe reprinted with permission of DrWeil.com.


~To get something you never had, you have to do something you never did.
-Sugar

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