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pefectly golden potato pancakes

Perfectly Golden Potato Pancakes

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Perfectly golden and crisp, these potato pancakes use butter potatoes and egg whites to achieve a rich color and light texture without the cholesterol. 
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Prep Time 20 minutes
Cook Time 32 minutes
Soaking Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 16
Course: Side Dish
Cuisine: Eastern European
Calories: 74
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Prepare the Potatoes
  • 2 lbs butter potatoes (See notes 1)
  • 1/4 tsp pink salt
Potato Pancake Batter
  • 1/4 cup egg whites
  • 1/2 tbsp onion powder
  • 1/4 tsp baking powder
  • 1 tbsp all-purpose flour
  • 1 tsp pink salt
  • 1/4 tsp ground black pepper
Pan Fry Potato Pancakes
  • 4 tbsp vegan butter

Equipment

  • 1 hand cranked rotary grater
  • 1 large mixing bowl
  • 1 Cheese Cloth
  • 1 large frying pan

Method
 

Prepare the Potatoes
  1. Peel off the potato skin and let them soak in cold water for 30 mins.
  2. Use a hand cranked rotary grater to grate the potatoes into shredded pieces.
  3. Toss the shredded potatoes with ¼ teaspoon pink salt. Let sit for 10 mins.
  4. Transfer the potato mixture to the cheese cloth in batches and wring as much water out as you can.
Make Potato Batter
  1. Add 1/4 cup egg whites, 1/2 tbsp onion powder, 1/4 tsp baking powder, 1 tbsp all-purpose flour, ¾ teaspoon pink salt, 1/4 tsp black pepper to the mixture and combine.
Cook the Pancakes
  1. Heat a non-stick frying pan over medium high heat, add butter to the pan. Use 1 tablespoon of butter per 4 pancakes as the guideline.
  2. Use ¼ cup measuring cup to scoop the potato mixture into the frying pan. Flatten the mixture and let it sauté until each side is golden brown. Approx. 4 minutes per side... (see notes 2) Repeat to use all the potato mixture. It takes 32 minutes if you can cook 4 pancakes in one batch.

Notes

  1. Russet potatoes work well, but I’ve switched to butter potatoes to maintain a rich, golden color. Since this recipe uses egg whites instead of whole eggs, the natural yellow hue of butter potatoes compensates for the loss of color from the yolks.
  2. You can crank the heat up a notch to get these on the table faster, but keep a watchful eye! Since potatoes take a bit of time to tenderize, high heat can easily burn the outside before the center is done.
This recipe is cholesterol-free thanks to the use of vegan butter and egg whites.

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