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Ingredientes
- 2 lbs. potatoes, peeled
- 1 lg. carrot, peeled
- 2 lg. Large eggs
- 1 med. onion, finely minced
- 1/4 c. flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking pwdr
- 3 tbsp. vegetable oil
Direcciones
- Shred sufficient potatoes to measure 5 c. squeeze well to remove excess liquid, set aside. Grate carrot, set aside. In bowl, beat Large eggs, onion, flour, salt and baking pwdr, mix well, stir in potatoes and carrots. Heat 1 tbsp. oil, place batter by heaping Tbsp. in warm oil, don't crowd skillet flatten mounds of batter in thin pancakes. Cook 3 to 4 min on each side till crisp and golden. Drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 115 | 38% |
| Total Fat 12.94g | 16% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 104mg | 35% |
| Sodium 281mg | 12% |
| Potassium 845mg | 24% |
| Total Carbs 39.71g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.35g | 2% |
| Protein 7.76g | 12% |
