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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture. | 2. Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth. | 3. Mix potato mixture and egg mixture together in a large bowl with a spatula. | 4. Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2 1/4	pounds	peeled grated	806.2614	184.4195	21.8405	0.8165
yellow onion	1/2		grated	57.42	3.4191	0.4132	4.698
egg	2			143.0	0.72	12.56	9.51
purpose flour	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
vegetable oil	1	cup		1879.16	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.