Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1006
Calories
33g
Protein
28g
Fat
155g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 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
- =
- 2 pounds potatoes, peeled and quartered
- 1 large onion, quartered
- 1/2 cup milk
- 1/2 - 1 cup flour (use 1/2 cup flour with drier
- potatoes; up to 1 cup with more watery
- potatoes
- 2 teaspoons salt
- 2 eggs
- Vegetable oil
- =
Directions
1
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
2
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
3
Drain on a paper towel.
Recipe sourced from
fandom