High Protein Classic Potato Pancakes
Elevate your brunch game with these High Protein Classic Potato Pancakes, a delicious twist on the traditional favorite. Packed with the goodness of creamy cottage cheese and three eggs, these golden, crispy pancakes are a protein powerhouse that keeps you fueled throughout the day. Russet potatoes deliver their signature fluffy texture, while a hint of onion and fresh parsley add vibrant flavor to every bite. This easy-to-follow recipe features a simple but effective technique to achieve perfect consistency—squeezing out excess moisture from the grated potatoes for pancakes that are flavorful and perfectly crisp. Ready in just 40 minutes, these savory delights pair wonderfully with a dollop of sour cream or a side salad, making them a versatile option for breakfast, lunch, or even dinner. Perfect for anyone seeking a protein-rich, comforting dish with a modern twist, these potato pancakes are destined to become a family favorite!
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Ingredients
- 4 medium Russet potatoes
- 3 large Eggs
- 1 cup Cottage cheese
- 1 small Onion
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley
Directions
Step 1
Peel and grate the potatoes using a box grater. Place the grated potatoes in a large bowl of cold water to prevent browning.
Step 2
Finely chop the onion and combine it with cottage cheese in a separate bowl.
Step 3
In another bowl, whisk together the eggs, salt, black pepper, and baking powder until well mixed.
Step 4
Drain the grated potatoes in a colander, then place them in a clean kitchen towel and squeeze out as much liquid as possible.
Step 5
Add the squeezed potatoes to the egg mixture, fold in the onion and cottage cheese mixture, and then add the flour. Mix until just combined.
Step 6
Heat the olive oil in a large non-stick skillet over medium heat.
Step 7
Scoop approximately 1/4 cup of the potato mixture into the skillet for each pancake and flatten slightly with a spatula. Cook in batches to avoid overcrowding, for about 3-4 minutes on each side, or until golden brown and cooked through.
Step 8
Place cooked pancakes on a paper towel-lined plate to drain any excess oil.
Step 9
Sprinkle with fresh parsley before serving. Enjoy your high-protein potato pancakes while warm!
Nutrition Facts
| Serving size | (1310.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1613.2 |
| Total Fat 48.8g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 579.6mg | 0% |
| Sodium 3623.5mg | 0% |
| Total Carbohydrate 234.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 32.5g | |
| Protein 62.9g | 0% |
| Vitamin D 132.6IU | 0% |
| Calcium 379.2mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 4652.2mg | 0% |
Source of Calories