Healthy Potato Pancakes Recipes

POTATO PANCAKES I

Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

Ingredients

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

HEALTHY POTATO PANCAKES

Healthy Potato Pancakes image

Made with yogurt, egg whites, and optional oil, this is a lower fat potato pancake recipe. These can be friend in a nonstick skillet without oil and in a little broth if desired. If you use oil, extra virgin coconut oil will help you avoid pounds better than olive oil or canola oil will.

Provided by ChefWhiz

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 egg whites
2 medium potatoes, cooked and peeled
1/2 cup low-fat plain yogurt
1/4 cup onion, grated
1 tablespoon whole wheat flour
1 tablespoon parsley flakes
pepper (to taste)
cooking oil (optional)

Steps:

Put eggs whites into medium bowl.
Grate cooked and peeled potatoes into egg whites in bowl.
Add all remaining ingredients and mix well.
Heat skillet with or without cooking oil.
Pan fry potato cakes, flipping over so they are.
browned evenly on both sides.

Nutrition Facts : Calories 141.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 80.8, Carbohydrate 27.2, Fiber 2.8, Sugar 7.4, Protein 7.5

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

Ingredients

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

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