Side Dishes > Swiss > Potato

Appenzeller Potato Pancakes Recipe

Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Appenzeller cheese
- 2 tbsp vegetable oil

Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet

Step-by-step instructions:

1. In a mixing bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.

2. Add the grated Appenzeller cheese to the mixture and stir until it is evenly distributed.

3. Heat the vegetable oil in a non-stick skillet over medium-high heat.

4. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it onto the skillet. Flatten the mixture with a spatula to form a pancake shape.

5. Cook the pancake for 3-4 minutes on each side until golden brown and crispy.

6. Repeat the process with the remaining potato mixture until all pancakes are cooked.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes

Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 11g
Protein: 4g

Substitutions for ingredients:
- Appenzeller cheese can be substituted with Gruyere or Emmental cheese.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.

Variations:
- Add chopped herbs such as parsley or chives to the potato mixture for added flavor.
- Add crumbled bacon or diced ham to the potato mixture for a meaty version.

Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Serve the pancakes immediately after cooking for the best texture.

Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes until heated through.

Presentation ideas:
Serve the pancakes on a plate with a dollop of sour cream and chopped chives on top.

Garnishes:
Garnish with chopped chives, parsley, or crumbled bacon.

Pairings:
Pair with a green salad or roasted vegetables for a complete meal.

Suggested side dishes:
Serve with a side of applesauce or sour cream.

Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture to absorb the excess moisture.
- If the pancakes are too dry, add a little bit of milk to the mixture to make it more moist.

Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
- Store leftover pancakes in the refrigerator and consume within 3 days.

Food history:
Appenzeller cheese is a Swiss cheese that originated in the Appenzell region of Switzerland. It is a semi-hard cheese that is known for its nutty and fruity flavor.

Flavor profiles:
The Appenzeller cheese adds a nutty and savory flavor to the potato pancakes.

Serving suggestions:
Serve the pancakes as a main dish or as a side dish to a larger meal.

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Region: Swiss

Taste: Crispy, Savory, Cheesy, Herbal, Nutty