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Add a photoI learned the hard way that these are in fact something you should make and then cook immediately. I shredded my potatoes too early and they ended up grey.
Having said that, they actually tasted great (even for being grey (I had a bad experience with grey soup once so I was apprehensive)) and it was a great way to hide veggies. If you have picky kids...or a picky husband (like me)...this was an excellent way to get in some much needed veg. You can put in whatever you like, but I used onion, zucchini and bell peppers.
This recipe also makes a huge amount but it should halve or quarter easily.
Ingredientes
- 7 russet potatoes (medium sized), peeled and shredded
- 1 orange bell pepper, small julienne
- 1 yellow bell pepper, small julienne
- 2 zucchini, shredded
- 1 onion, minced
- 1 1/2 c flour
- 7 eggs
Direcciones
- Prep all you veggies but the potatoes first.
- Once that's done, peel and shred your potatoes. Some oxidation is normal so don't be worried if they get a little brown. Also don't squeeze out the natural juice, it helps hold the batter together.
- Mix everything together in a large bowl.
- Heat some olive oil in a pan. When it's hot, spoon in about 1/4 c of batter for each pancake.
- Cook until crispy on both sides and warmed through.
- Salt and pepper too taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 20 servings | |
| Calories 120 | |
| Calories from Fat 15 | 13% |
| Total Fat 1.72g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 28mg | 1% |
| Potassium 398mg | 11% |
| Total Carbs 21.83g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.14g | 1% |
| Protein 4.78g | 8% |
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