Photo: Mariana Medvedeva
Potato Pancakes with Sour Cream and Applesauce
13 ingredients
Serves 6.
openrecipes
Potato pancakes are traditionally served to celebrate the Jewish holiday of Hanukkah, but they can be enjoyed year-round. For the best result, use starchy russet potatoes and be sure to shred them on the biggest holes of a box grater or with the medium or coarse shredding blade of a food processor to ensure large shreds that will cook up into crisp pancakes.
Estimated Nutrition (whole recipe, rough)
847
Calories
34g
Protein
22g
Fat
141g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 or 5 large, sweet apples, such as Rome Beauty or Baldwin, 2 to 3 lb. total, peeled, quartered and cored
- 3/4 cup apple cider or water
- 1/4 tsp. ground cinnamon
- 1/4 to 1/2 cup sugar
- Fresh lemon juice, to taste
- 2 lb. russet potatoes
- 1/2 yellow onion, finely grated
- 2 eggs, lightly beaten
- 2 Tbs. sour cream
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- Canola or corn oil for frying
- 1 cup sour cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes