Mashed and mixed into pancake batter
This is a simple, savory pancake or fritter made by mashing a starchy vegetable—most commonly potatoes—and mixing it directly into a basic flour-based batter. The mixture is then pan-fried until golden brown. It's a comforting, home-style dish found in many cultures, often referred to as potato pancakes, latkes, or vegetable fritters.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates, primarily from the starchy vegetable and flour, with a moderate amount of fat from the frying oil. It provides key nutrients like potassium and vitamin C from the vegetable base, and a single serving can range from 250 to 400 calories depending on size and oil absorption.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Potassium | 420 mg |
| Vitamin C | 12 mg |
| Vitamin B6 | 0.2 mg |
| Iron | 1.5 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Niacin (B3) | 2 mg |
| Folate | 30 µg |
Per 1 medium potato pancake (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this method of combining mashed ingredients into a batter is a universal technique for creating filling, economical meals, seen in dishes from Jewish latkes to Indian pakoras. Nutritionally, it's a clever way to incorporate vegetables into a hearty, energy-dense food that feels indulgent but contains foundational nutrients.
