Potato Pancakes
Moderate nutritional value
Grated potato and onion pancakes, pan-fried in oil until crisp.
Potato pancakes, known as draniki or latkes, are grated raw potato and onion bound with egg and a little flour, then shallow-fried in oil until crisp and golden. Frying makes them fairly high in fat; the potato adds fast-digesting starch with some fiber and potassium, and salted versions carry a lot of sodium. Baking them on an oiled tray at 220C uses far less oil than pan-frying.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6.1g | 10.9% |
| Fat | 15g | 21.4% |
| Carbs | 28g | 9.3% |
| Simple Sugars | 9.8g | Estimate |
| Complex Carbs | 14.9g | Estimate |
| Fiber | 3.3g | 13.2% |
| Water | 48g | 1.9% |
| Calories | 268 | 11.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.76 | g | 8.8% |
| Monounsaturated | 3.06 | g | 12.2% |
| Polyunsaturated | 9.44 | g | 72.6% |
| Omega-3 | 2.832 | g | Estimate |
| DHA | 5 | mg | 0.6% |
| Omega-6 | 6.608 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 16.3 | mg |
| Vitamin E | 5.55 | mg |
| Selenium | 4.99 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 12.5 | mcg | 1.4% |
| vitamin B1 | 0.092 | mg | 7.7% |
| vitamin B2 | 0.077 | mg | 5.9% |
| vitamin B3 | 1.26 | mg | 7.9% |
| vitamin B6 | 0.322 | mg | 18.9% |
| vitamin B9 | 19.6 | mcg | 4.9% |
| vitamin B12 | 0.07 | mcg | 2.9% |
| vitamin C | 16.3 | mg | 18.1% |
| vitamin D | 0.166 (7 IU) | mcg | 1.1% |
| vitamin E | 5.55 | mg | 37.0% |
| vitamin K | 3.35 | mcg | 2.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 25.7 | mg | 2.6% |
| iron | 1.33 | mg | 7.4% |
| magnesium | 34.2 | mg | 8.6% |
| phosphorus | 103 | mg | 14.7% |
| potassium | 603 | mg | 23.2% |
| sodium | 450 | mg | 19.6% |
| zinc | 0.575 | mg | 5.2% |
| copper | 0.166 | mg | 18.4% |
| manganese | 0.27 | mg | 11.7% |
| selenium | 4.99 | mcg | 9.1% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 118 | mg | 16.9% | 92% |
| Isoleucine | 227 | mg | 16.2% | 94% |
| Leucine limiting | 361 | mg | 13.2% | 74% |
| Lysine | 327 | mg | 15.6% | 85% |
| Methionine | 208 | mg | 19.8% | 113% |
| Phenylalanine | 438 | mg | 25.0% | 133% |
| Threonine | 211 | mg | 20.1% | 105% |
| Tryptophan | 69 | mg | 24.6% | 130% |
| Valine | 322 | mg | 17.7% | 100% |
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Allergens
Recipe
See full recipeIngredients
- Starchy potatoes 800 g
- Onion 1 small (80 g)
- Egg 1
- All-purpose flour 3 tbsp (25 g)
- Salt 1 tsp
- Black pepper 0.25 tsp
- Sunflower oil, for frying 100 ml
Instructions
- 1
Peel the potatoes and onion and grate them on the fine side of a box grater into a bowl.
- 2
Squeeze the mixture firmly in a clean kitchen towel over a bowl. Let the liquid stand for 5 minutes, pour off the water and return the settled starch to the potatoes.
- 3
Stir in the egg, flour, salt and pepper until evenly combined.
- 4
Heat a 3-4 mm layer of oil in a large frying pan over medium-high heat.
- 5
Drop heaped tablespoons of the mixture into the oil and flatten them to about 1 cm thick.
- 6
Fry for 3-4 minutes per side until deep golden and crisp, adding more oil between batches as needed.
- 7
Drain on paper towels and serve hot.