Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and grated
- 1 cup of çömlek peyniri (Turkish cheese), grated
- 1 egg, beaten
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, çömlek peyniri, beaten egg, all-purpose flour, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Heat the vegetable oil in a non-stick skillet over medium heat.
3. Using a tablespoon, scoop the potato mixture and form it into a small pancake shape. Place it onto the skillet and flatten it with a spatula.
4. Cook the pancake for 3-4 minutes on each side until golden brown and crispy.
5. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 8-10 potato pancakes.
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- If you can't find çömlek peyniri, you can substitute it with feta cheese.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped herbs like parsley or dill to the potato mixture for extra flavor.
- Serve the potato pancakes with a dollop of sour cream or Greek yogurt on top.
Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato pancakes in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the potato pancakes on a platter with a sprinkle of chopped herbs on top.
Garnishes:
Chopped herbs like parsley or dill.
Pairings:
- Serve the potato pancakes with a side salad for a light lunch or dinner.
- Pair them with a glass of white wine or a cold beer.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the potato pancakes are falling apart in the skillet, add more flour to the mixture to help bind it together.
- If the pancakes are not crispy enough, increase the heat slightly and cook them for a few more minutes on each side.
Food safety advice:
- Make sure the potatoes are fully cooked before serving.
- Store any leftover pancakes in the refrigerator and discard after 3 days.
Food history:
Çömlek peyniri is a traditional Turkish cheese made from sheep's milk. It has a tangy and salty flavor and is often used in savory dishes like börek and gözleme.
Flavor profiles:
The potato pancakes have a crispy exterior and a soft and fluffy interior. The addition of çömlek peyniri gives them a salty and tangy flavor.
Serving suggestions:
Serve the potato pancakes as an appetizer or a light meal.
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Region: Turkish