Grandma Joie's Potato Pancakes
My kids love potato pancakes. Okay, all right, so do I — especially accompanied by applesauce and sour cream.
Just choose a reduced-fat or nonfat sour cream and enjoy!
Serves 4 to 6
1 small onion, peeled and quartered
2 baking potatoes (about 1 1/4 to 1 1/2 pounds total), peeled and cut length wise into quarters
1/4 teaspoon salt, optional
Freshly ground black pepper
Nonstick vegetable oil spray
Applesauce and low fat or nonfat sour cream for garnish, optional
Using a food processor fitted with the grating blade, grate the onion and then the potato. (Alternatively, coarsely grate the onion and the potato with a hand-held four-sided grater.)
Transfer the mixture to a bowl, and add the salt and freshly ground black pepper to taste.
Spray an 8-inch nonstick skillet with the nonstick vegetable oil spray, and heat it over moderately high heat. Add the potato mixture and pat it down firmly to form a 7-inch round about 1/2 inch thick. Turn down the heat to moderate, and cook the pancake about 10 to 15 minutes a side or until it is golden.
(Hint: to turn the potato over easily, slide it onto a pot lid that is slightly larger than the pancake, and then invert it back into the pan.)
Cut the potato pancake into wedges, and serve it with the applesauce and sour cream (if using).
Nutritional Analysis per serving, without applesauce or sour cream: 110 calories; 1% calories from fat; trace amount of fat; 6 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton