Low Sodium Classic Potato Pancakes
Savor the crispy, golden perfection of **Low Sodium Classic Potato Pancakes**, a heart-healthy twist on a beloved comfort food. This recipe features freshly grated Russet potatoes and onions, combined with just the right touch of garlic powder, black pepper, and parsley for a flavorful bite without the need for added salt. The pancakes are pan-fried to crunchy perfection in vegetable oil, creating a beautifully golden crust while remaining soft and tender inside. Perfect as a savory breakfast, a holiday side dish, or a simple snack, these potato pancakes are quick and easy to prepare in just 40 minutes. Serve them warm with a dollop of unsalted sour cream or a sprinkling of fresh parsley for an irresistible low-sodium treat that everyone will love!
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Ingredients
- 4 medium Russet potatoes
- 1 Small onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Vegetable oil
Directions
Step 1
Peel the potatoes and grate them using the large holes on a box grater. Place the grated potatoes in a bowl of cold water to prevent browning.
Step 2
Grate the onion and set it aside.
Step 3
Drain the grated potatoes by pressing them with your hands and transferring them to a clean kitchen towel. Wrap the towel around the potatoes and squeeze out as much liquid as possible.
Step 4
In a large mixing bowl, combine the drained potatoes, grated onion, eggs, flour, ground black pepper, garlic powder, and parsley. Mix thoroughly until well combined.
Step 5
Heat the vegetable oil in a large skillet over medium-high heat.
Step 6
Scoop about 2 tablespoons of the potato mixture and flatten it between your palms to form a pancake about 1/4 inch thick. Carefully place it into the hot oil.
Step 7
Repeat until the skillet is filled, but don't overcrowd it. Fry the pancakes for about 3-4 minutes on each side or until golden brown and crispy.
Step 8
Remove the cooked pancakes and transfer them to a plate lined with paper towels to drain excess oil.
Step 9
Continue frying the remaining batter, adding more oil to the pan if necessary.
Step 10
Serve the potato pancakes warm, optionally garnished with more fresh parsley or a dollop of unsalted sour cream if desired.
Nutrition Facts
| Serving size | (1017.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1835.3 |
| Total Fat 114.5g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 253.2mg | 0% |
| Total Carbohydrate 179.1g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 11.9g | |
| Protein 36.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 227.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 4333.3mg | 0% |
Source of Calories