Ingredients
- 2 large egg whites
- 1 small onion, finely chopped (about 1/4 to 1/3 cup or as desired)
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 1/2 pounds baking/russet potatoes, peeled
How to Make
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Step 1: Heat oven to 450 degrees. Line large cookie sheet with parchment paper. In large bowl, combine egg whites, onion. garlic, flour, salt and pepper.
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Step 2: In a food processor grate potatoes using shredding disk or the old-fashioned way using a coarse hand grater. Transfer to a colander that has a bowl underneath. Let drain a few minutes and then press down on potatoes to squeeze out excess moisture. Pour off the potato water in the bowl under the colander making sure not to pour off the potato starch that has settled to the bottom. Mix in the starch and grated potatoes to the egg mixture.
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Step 3: Drop about 1/3 cup potato mixture onto prepared pan spacing 2 inches apart, to make 12 pancakes. Flatten to a 3-inch round.
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Step 4: Bake 15 minutes. Turn over and bake an additional 15 minutes or until brown and crisp on both sides.
We hope you enjoy this recipe!
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