Apple-potato pancakes with jalapeno and thyme are a delightful twist on the classic potato pancake. The sweetness of apples combined with the heat of jalapeno and the earthy flavor of fresh thyme create a delicious, savory dish that is perfect for any meal.
- Grate the potatoes and apples just before using to prevent them from discoloring.
- Squeeze out excess moisture from the shredded potatoes and apples to ensure crispy pancakes.
- Adjust the amount of jalapeno according to your heat preference.
- You can substitute white rice flour with other gluten-free flours if needed.
- Ensure the oil is hot enough before adding the batter to get perfectly crispy edges.
- If cooking in batches, keep the cooked pancakes warm in a low oven.
With a balance of sweet, spicy, and savory flavors, these apple-potato pancakes with jalapeno and thyme are sure to become a favorite. They are versatile and can be served as a side dish, a snack, or even a main course. Enjoy your delicious, crispy pancakes and feel free to experiment with different ingredients and flavors!
Nutrition Facts | |
---|---|
Serving Size | 200 grams |
Energy | |
Calories 230kcal | 9% |
Protein | |
Protein 3.41g | 2% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 4.18g | 11% |
Sugar 8g | 8% |
Fat | |
Fat 7g | 8% |
Saturated 6g | 19% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 4.34ug | 0% |
Choline 16mg | 3% |
Vitamin B1 0.11mg | 10% |
Vitamin B2 0.06mg | 4% |
Vitamin B3 1.42mg | 9% |
Vitamin B6 0.38mg | 22% |
Vitamin B9 22ug | 6% |
Vitamin B12 0.00ug | 0% |
Vitamin C 30mg | 33% |
Vitamin E 0.31mg | 2% |
Vitamin K 4.41ug | 4% |
Minerals | |
Calcium, Ca 22mg | 2% |
Copper, Cu 0.17mg | 0% |
Iron, Fe 1.01mg | 9% |
Magnesium, Mg 33mg | 8% |
Phosphorus, P 88mg | 7% |
Potassium, K 560mg | 16% |
Selenium, Se 1.14ug | 2% |
Sodium, Na 33mg | 2% |
Zinc, Zn 0.53mg | 5% |
Water | |
Water 150g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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