Dale.

"{tt*Tet:

41312015

Polish - Potato P ancakes

Tirne: 12:3'l PM

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

Yield 50
Portion 1

ea

Cook

ea

Finish
Shelf

Num Portions 50

lnqredients

50

ea

russet potato

aa
J/

Cd

egg

1 112
3
0.33
1112

cups
cups
tsp
cups

sour cream
all purpose flour
salt
vegetable oil, for frying

Directions:
Wash and grate potatoes, acld eggs, crealrl, flour, salt and mix r'vell'
2) pou6o,11. oil on each fi'ying pan, make sure it is very hot before placing potato mixture.
:; Use a spoop to place po,iion of the rnixture on l'rying pan, then flatten and shape the pancake
+j nry,on toth sicles until golden brown, then transfer to a plate linecl with paper towels to rerno\e excess oil'

l)

5) Serve ri,hile

still hot.

Copyright Ball State UniveristY

Page

{ ii.'l Ee(

Dale: 41312015
Time: 12;31 PM

Polish - Potato Pancakes

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

yietd

50
Portion I

ea

Cook

ea

Finish
Shelf

Num Portions 50

% of Total

lnqredients

Cost

50
37
'1 5
3
0.33
15

$9 98

51.9%

ea
ea

russet potato
egg

$6.75

35.20/o

cups
cups
tsp
cups

sour cream
all purpose flour
salt
vegetable oil

$1 .13

5.9Y0

$0.34
$0.00

1.8%

$1.01

5.30k

$19.20

Single

Cost
Price
% Cost
cM %
Marsin $

Copyright Ball State [JniveristY

Portion

$0.38
$0 00
0.0%
100 0%
($0.38)

Page

Entire ReciPe
$19.20
$0 00
0.0%
100.0%
($19.20)

Date. 41312015
Time: 12:31 PM

Polish - Potato Pancakes

Ball State UniveristY

Author
Categories FCFN400 M/W

Plate
Prep

yield 50
Portion 1

ea
ea
50
Num Portions

Cook
Finish
Shelf

Nutrition Facts
Serving

Size

1 ea

Servings Per Container 50

Amount Per Serving

Calories

325

Calories From Fat '1 03

% Daily Value

Total Fat

Saturated

17o/o

1g

Fat

13o/o

39

Trans Fat
47%

Cholesterol 140m9
Sodium 84mg
Total Carbohydrates 469
Dietary Fiber 59

Protein

Vitamin

5%

Calcium

6%

23%a

0g

Vitamin C 75%

iron

* Percent Daily Values are based on a 2000

ca orie dlet

15%o

15Yo

Nutrition DesgriPtors
Low Sodium
High in Vitamin C
High in Potassium
High in Fiber
High in Protein
Good Source of lron
Good Source of CarbohYdrates