Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup Bostongurka (Swedish pickled cucumber relish)
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together milk and egg. Pour the mixture into the potato mixture and stir until well combined.
3. Heat a non-stick skillet over medium heat and add vegetable oil.
4. Using a tablespoon, scoop the potato mixture and drop it onto the skillet. Flatten the mixture with a spatula to form a pancake.
5. Cook for 3-4 minutes on each side or until golden brown. Repeat the process until all the mixture is used up.
6. Serve the potato pancakes with a dollop of Bostongurka on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 33g
Protein: 6g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of vegetable oil, you can use olive oil or coconut oil.
- Instead of Bostongurka, you can use any other pickled relish.
Variations:
- Add chopped onions or garlic to the potato mixture for extra flavor.
- Add shredded cheese to the potato mixture for a cheesy twist.
- Add chopped herbs like parsley or chives to the potato mixture for a fresh taste.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with the other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in the oven at 200°F while you cook the remaining pancakes.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
Serve the potato pancakes on a platter with a dollop of Bostongurka on top. Garnish with chopped herbs or sliced cucumbers.
Garnishes:
Chopped herbs, sliced cucumbers, or a sprinkle of paprika.
Pairings:
Bostongurka and Potato Pancakes go well with grilled chicken or fish.
Suggested side dishes:
Green salad, roasted vegetables, or mashed sweet potatoes.
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more milk to the mixture.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Bostongurka is a traditional Swedish pickled cucumber relish that has been around since the 1800s.
Flavor profiles:
The potato pancakes are crispy on the outside and soft on the inside with a savory flavor. The Bostongurka adds a tangy and sweet flavor to the dish.
Serving suggestions:
Serve the Bostongurka and Potato Pancakes as a side dish or a light meal.
Related Categories
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Region: Swedish
Taste: Savory, Tangy, Crispy, Comforting