Savory pancakes of grated potato and onion bound with flour and egg, fried until crisp outside and tender inside — a popular Levantine suhoor appetizer.
We prepare this savory potato pancake with clear measurements and ordered steps, preserving the spirit of the recipe and its method exactly as it appeared in the original.
Cut the potato and onion into small cubes and place them in a food processor, then chop them to a coarse, even texture (not smooth like a puree). If a food processor is not available, grate them on the coarse side of a grater. The coarse texture holds the structure and keeps the patty from turning sticky.
Place the mixture in a soft kitchen cloth (a cotton towel) and squeeze firmly with your hands to release as much water and juice as possible. Repeat the squeeze twice to make sure the mixture is well dried. This step is essential for a firm patty that is not wet.
In a deep bowl, beat the egg with a fork, add the flour, salt, and black pepper, and stir. Then add the drained potato and onion mixture and stir with a spoon until everything is combined. The final consistency is firm but slightly moist.
Heat the oil in a flat pan over medium heat (not too hot) until it is hot but not smoking. Wet your hands with water and shape the mixture into flat patties 7–8 cm in diameter and about half a centimeter thick. Fry them on both sides for 3–4 minutes per side until they turn golden and crisp.
Place the pancakes on paper towels to absorb excess oil. Serve them hot with labneh and oil, a vegetable salad, cream cheese, or even pickled cucumber. Repeat with the rest of the mixture, adding a little oil between batches as needed.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Savory Potato Pancakes, and how to fix them:
The squeeze was not enough. Re-squeeze the mixture in a dry cloth and add an extra spoon of flour to firm it up.
Lower the heat to medium-low and leave the patty longer before flipping so it cooks through.
Keep in an airtight container in the refrigerator for up to two days. Reheat in a pan over low heat for 2–3 minutes per side before serving to restore the crispness.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Flour | Whole wheat flour | 1:1 | Gives a nuttier flavor and more fiber. |
| Onion | Chopped green onion (with greens) | 1:1 | A lighter and gentler flavor with a nicer color. |
| Ingredient | 2 people | 4 people | 8 people |
|---|---|---|---|
| Potato | 1/2 large piece | 1 large piece | 2 large pieces |
| Onion | 1/2 small piece | 1 small piece | 2 small pieces |
| Flour | 2 tbsp | 1/4 cup | 1/2 cup |
| Egg | 1/2 piece | 1 piece | 2 pieces |
| Salt | 1/2 tsp | 1 tsp | 2 tsp |
| Black pepper | a pinch | 1/4 tsp | 1/2 tsp |
| Oil | 1 tbsp | 2 tbsp | 1/4 cup |
Squeezing the potato and onion well is the biggest secret to success. Any remaining moisture prevents the patty from holding together and causes it to scatter in the oil. Wet your hands before shaping the patties to prevent sticking.
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