Miniature Potato Pancakes

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Servings: 4 Difficulty: Intermediate
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Crispy, golden-brown bites perfect for dipping or snacking
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These miniature potato pancakes are a delightful twist on the classic latke, offering a crispy exterior and tender interior in bite-sized portions. Made with grated potatoes, onions, eggs, and a touch of seasoning, they fry up golden and irresistible. The small size makes them ideal for parties, appetizers, or a fun breakfast side dish. Serve them warm with applesauce, sour cream, or your favorite dipping sauce. They’re easy to make ahead and reheat, making them a convenient choice for busy mornings or weekend brunches. With just a handful of pantry staples, you can create this comforting, home-style treat that brings warmth and flavor to any meal.

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Miniature Potato Pancakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 366.8

Description

These miniature potato pancakes are a delightful twist on the classic latke, offering a crispy exterior and tender interior in bite-sized portions. Made with grated potatoes, onions, eggs, and a touch of seasoning, they fry up golden and irresistible. The small size makes them ideal for parties, appetizers, or a fun breakfast side dish. Serve them warm with applesauce, sour cream, or your favorite dipping sauce. They&# 226;ÂÂre easy to make ahead and reheat, making them a convenient choice for busy mornings or weekend brunches. With just a handful of pantry staples, you can create this comforting, home-style treat that brings warmth and flavor to any meal.

Ingredients

Directions

  1. Peel the potatoes and grate them finely using a box grater or food processor.
  2. Place the grated potatoes in a fine-mesh strainer and rinse under cold water to remove excess starch, then shake well to drain.
  3. In a large bowl, combine the drained potatoes, beaten eggs, grated onion, salt, and pepper. Mix thoroughly until well incorporated.
  4. Heat the vegetable oil in a 10-inch skillet over medium-high heat until it shimmers and begins to crackle slightly.
  5. Drop the potato mixture by tablespoonfuls into the hot oil, spacing them apart to allow room for frying.
  6. Fry the pancakes for about 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the pancakes with a slotted spoon and drain on paper towels to remove excess oil.
  8. Serve warm immediately, or cool completely before storing in an airtight container with wax paper between layers for freezing.
  9. To reheat, place frozen pancakes on a baking sheet and bake at 350ðF (175ðC) until hot and crisp, about 10-15 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 366.8kcal
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 4.0g20%
Cholesterol 186.5mg63%
Sodium 7386.8mg308%
Total Carbohydrate 37.3g13%
Dietary Fiber 9.0g36%
Sugars 2.3g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, pancakes, mini, crispy, fried, breakfast, appetizer, snack, onion, eggs, dipping, easy, homemade, golden, bites, party, brunch, latke, vegetable
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