Baline (Potato Pancake)
Baline, a crispy potato pancake with a savory onion flavor, is perfect for breakfast or snacks, offering a delightful crunch and versatile serving options.
Ingredients
Instructions
- Put potatoes and onion through a blender.
- Add the egg, baking powder, and flour as needed to hold the ingredients together.
- Shape the mixture into patties.
- Fry the patties in fat until golden brown.
Tips & Substitutions
For the best texture, choose starchy potatoes like Russets. If you prefer a lighter pancake, experiment with adding grated zucchini or carrot alongside the potatoes. To bind the mixture better, add a bit more flour if necessary. For added flavor, incorporate herbs or spices such as garlic powder or paprika. These potato pancakes also work well as a base for toppings like sour cream or applesauce.
Serving Suggestions
Serve the potato pancakes hot, garnished with fresh herbs or a dollop of sour cream. They pair beautifully with Garlic-Sauted Tomatoes or a fresh side salad like Artichoke And Romaine Salad. For a complete meal, consider serving them alongside roasted vegetables or a Mediterranean Couscous Salad. These pancakes also make a great brunch option.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until crispy, or use an oven set to 350°F (175°C) for about 10-15 minutes. This method helps retain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baline (Potato Pancake) contains roughly 843 calories, with 13g protein, 125g carbohydrates, and 33g fat. It is an excellent source of potassium (59% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1048mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potato pancakes ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the fridge for a few hours before cooking. However, it's best to form and fry the patties just before serving for optimal crispness. If you have leftover cooked pancakes, reheat them as mentioned above.
What can I use instead of flour for a gluten-free version?
To make gluten-free potato pancakes, substitute regular flour with a gluten-free flour blend or use almond flour. You may need to adjust the amount slightly to achieve the right consistency. Additionally, adding a small amount of cornstarch can help bind the mixture together without gluten.
How can I make these pancakes vegan?
To make vegan potato pancakes, simply omit the egg and replace it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes until thickened) or applesauce. This will help bind the ingredients together while keeping the pancakes moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).