Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 cup of Baladi cheese, grated
- 1/4 cup of all-purpose flour
- 1 egg, beaten
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 2 tablespoons of vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, Baladi cheese, flour, beaten egg, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it onto the hot skillet. Flatten the mixture with a spatula to form a pancake.
4. Cook the pancake for 3-4 minutes on each side or until golden brown and crispy.
5. Transfer the pancake onto a plate lined with paper towels to absorb any excess oil.
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: 120
Fat: 7g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- Baladi cheese can be substituted with feta cheese or any other crumbly cheese.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
Variations:
- Add chopped herbs such as parsley, cilantro, or dill for extra flavor.
- Add chopped vegetables such as onions, bell peppers, or zucchini for added texture.
Tips and tricks:
- Squeeze out any excess water from the grated potatoes before mixing them with other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Serve the pancakes immediately to maintain their crispiness.
Storage instructions:
Store leftover pancakes 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 or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dollop of sour cream or Greek yogurt and a sprinkle of chopped herbs.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika for added color and flavor.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the pancakes are too soft, add more flour to the mixture to thicken it.
- If the pancakes are too dry, add a little bit of milk to the mixture to moisten it.
Food safety advice:
- Make sure the potatoes are cooked through before serving to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Baladi cheese is a traditional Egyptian cheese made from cow's milk. It is a popular ingredient in many Egyptian dishes.
Flavor profiles:
The Baladi cheese and potato pancakes have a savory and slightly tangy flavor from the cheese, with a crispy texture from the potatoes.
Serving suggestions:
Serve the pancakes as an appetizer or a main dish for breakfast, lunch, or dinner.
Related Categories
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Region: Egyptian
Taste: Savory, Tangy, Cheesy, Crispy, Comforting