Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1006
Calories
42g
Protein
21g
Fat
161g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 4 large potatoes , peeled
- 1 medium onion , peeled
- 1 egg , beaten
- 2 tablespoons matzo meal , cornmeal , or flour
- Salt to taste
- 2 tablespoons vegetable oil
- Applesauce , sour cream , and/or sugar for serving
Directions
1
Grate the potatoes and onions.
2
Place grated potatoes and onions in cheesecloth or a fine sieve . Squeeze mixture well to drain excess moisture, which will ensure proper frying.
3
Mix drained potato and onion mixture with egg, matzo meal, and salt.
4
Heat oil in a 10- inch (25 cm ) pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture per pancake into the pan. Flip partway through the cooking to allow both sides to fry .
5
Serve with applesauce, sour cream, and/or sugar as a topping.
Recipe sourced from
wikibooks