Sugar-Free Classic Potato Pancakes

Crispy, golden, and delightfully savory, these Sugar-Free Classic Potato Pancakes are a timeless comfort food made healthier by skipping added sugars. Perfectly seasoned with just the right balance of salt, pepper, and a hint of baking powder for fluffiness, these pancakes are crafted from simple, wholesome ingredients like grated Russet potatoes and onions. The secret to their irresistible crunch lies in thoroughly removing excess moisture from the potatoes before frying them to perfection in a non-stick pan. Ready in under an hour, this recipe is an ideal choice for a hearty breakfast, snack, or even a light dinner. Serve them hot with optional dollops of tangy sour cream and a sprinkle of fresh chives for a garnish that elevates these savory treats into a dish worth savoring. A gluten-free alternative can easily be created by swapping out the flour, making these pancakes as versatile as they are delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 medium Onion
• 2 large Eggs
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Baking powder
• 4 tablespoons Vegetable oil
• 0 optional, for serving Sour cream
• 0 optional, for garnish Chives

Directions

Step 1

Peel and grate the potatoes using a coarse grater. Transfer the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve crispy pancakes.

Step 2

Peel and grate the onion using a fine grater. Add the grated onion to the dried potato mixture.

Step 3

In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and baking powder. Mix well until all ingredients are fully incorporated.

Step 4

Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat.

Step 5

Spoon about 2 tablespoons of the potato mixture per pancake into the pan, flattening each into a disk with the back of the spoon.

Step 6

Cook for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

Step 7

Once the pancakes are cooked, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.

Step 8

Repeat with the remaining potato mixture, adding more oil to the pan as needed.

Step 9

Serve the potato pancakes hot, optionally topped with sour cream and garnished with chopped chives.

Nutrition Facts

Serving size	(1571.2g)

Amount per serving	% Daily Value*
Calories	1973.0

Total Fat 68.3g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 33.6g
Cholesterol 387mg	0%
Sodium 3142.9mg	0%
Total Carbohydrate 301.6g	0%
Dietary Fiber 23.8g	0%
Total Sugars 23.4g
Protein 52.8g	0%

Vitamin D 82IU	0%
Calcium 318.3mg	0%
Iron 17.4mg	0%
Potassium 7149.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 10.4%

Carbs: 59.4%