Potato pancakes (no-fry latkes)

14 Servings

Ingredients

Quantity Ingredient
2 cups Shredded russet potatoes.
(about 3 peeled medium
Potatoes)
1 cup Finely chopped onion
1 cup Toasted wheat germ
2 Eggs
½ teaspoon Salt
½ teaspoon Pepper
Oil spray

Directions

Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil.

Drop ¼ cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream.

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