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Video:Baked Potato Pancakes

with Rachel Edelman

Baking potato pancakes instead of frying them creates a healthy (but still tasty) version of this delicious dish.See Transcript

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Transcript:Baked Potato Pancakes

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make a healthy version of potato pancakes. We are going to bake them, not fry them.

Peel Potatoes and Other Vegetables

First wash and peel 1 1/2 pounds of yellow or gold potatoes. Use the tip of your peeler to remove any eyes or indents on the potato.

Parsnip is a light and sweet vegetable that we will use to compliment the potatoes in our pancakes. Wash and peel 2 parsnips. Also cut off the ends.

Next peel a small yellow or white onion. Cut off the ends and slice the onion in half.

Grate the Vegetables

I'm going to be using a mini food processor to grate the vegetables. So I'm going to cut the potatoes and parsnips into thinner pieces. If you don't have a food processor, you can use a hand grater. Grate the potatoes first. You'll notice as you're grating you may need to help the food along the way into the bowl.

Now, a handful at a time, squeeze out the liquid from the grated potato. Let the liquid stand for a minute or two to allow the potato starch to settle to the bottom.

While you are waiting, grate the parsnip and onion. Look through and remove any large pieces, chop them and add them back into the mixture.

Create a Starch Mixture

Now back to our potato starch. Discard the liquid on top. Crack and beat one egg and add it to the starch. Add 1/2 cup of flour, 2 tablespoons of chopped parsley, and some salt and pepper. Combine everything - you'll see that it will get quite thick and sticky.

With you hands, combine the starch mixture with the vegetables.

Bake the Potato Pancakes

Preheat the oven to 450 degrees. Brush non-stick baking sheets with 1 teaspoon of oil or use a cooking spray.

Take about one quarter cup of the mixture into your palm, flatten it into a pancake, and place it on the baking sheet. Place 6 to 8 pancakes per sheet and space them out.

Bake in the oven for about 10 to 15 minutes. You will see that the outside edges can get quite crispy. Brush the tops with oil or spray, flip over each pancake and return to the oven. After 5 to 7 more minutes, remove from the oven and lift the pancakes from the pan and on to your plate. Serve the pancakes as is, or with some applesauce.

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