Prep Time 20 min
Cook Time 5 Min
Servings 20
Difficulty Easy

Ingredients

  • 4 cups freshly grated Idaho potatoes
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup grated onion
  • 2 tsps. salt
  • 1 tsp. nutmeg
  • Crisco® Pure Vegetable Oil

Directions

  • Step 1

    RINSE shredded potatoes under slowly running cold water about 5 minutes. Drain well; pat completely dry.

  • Step 2

    BEAT together eggs and flour in large bowl until smooth. Add onion, salt and nutmeg. Add grated potatoes and mix well.

  • Step 3

    HEAT 1/2-inch oil in heavy skillet over medium-high heat. Drop 1/4-cup portions potato batter into oil. Do not flatten.

  • Step 4

    TURN after 2 minutes. Flatten slightly; cook an additional 2 minutes or until golden brown. Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream.

Serving size
(1 pancake)

  • Calories 100
  • Calories from Fat35g
  • Total Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 14g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet