Pennsylvania Dutch Potato Pancakes

Serves: 6
Total Calories: 294
Prep time:
Cook time:
Total time:


4 pounds potatoes, peeled
2 large onions
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon lemon juice
ground nutmeg
oil or vegetable shortening
1 tablespoon salt


Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375°F). Fry for about 10 minutes or until golden brown.

Author’s note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.

Nutritional Facts:

Serves: 6
Total Calories: 294
Calories from Fat: 4

This Pennsylvania Dutch Potato Pancakes recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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