Potato Pancakes With Scallions And Prosciutto

By Marialisa Calta

Total Time
15 minutes
Rating
4(16)
Notes
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Featured in: Sunday Brunch, Chinese Style

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Ingredients

Yield:Six to eight servings
  • 6medium red potatoes
  • ¾cup minced scallions
  • ¼pound prosciutto, minced (optional)
  • 2large eggs, lightly beaten
  • 6tablespoons flour, or more if needed
  • ½teaspoon freshly ground pepper
  • ¾cup safflower or canola oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

363 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 9 grams protein; 430 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 200 degrees. Line a cookie sheet with paper towels and another with aluminum foil.

  2. Step 2

    Peel the potatoes and grate with a grater or the shredding blade of a food processor. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper. Mix to blend, adding a little more flour if it is too liquid.

  3. Step 3

    In a deep skillet or frying pan, add enough oil to reach a depth of about ¼ inch. Heat to about 350 degrees on a frying thermometer. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula. Fry about 1 minute on each side, or until golden brown and crisp. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet. Change the paper towels as they absorb the oil. Place the cooked pancakes in the oven to keep warm. Continue frying, adding more oil as necessary. Serve hot or at room temperature.

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4 out of 5
16 user ratings
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AJS

Made without prosciutto. Added salt and red pepper to potato mix.

Mary from Terry, MS

I like this version of potato pancakes, maybe because it is consistent with how my mother made them. The eggs and flour are necessary to bind the ingredients together and to get good browning on the surfaces. Pancakes made without a binding agent like eggs tend to fall apart in my experience.

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