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 vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, all-purpose flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a tablespoon, scoop the potato mixture and drop it onto the skillet. Flatten the mixture with the back of the spoon to form a pancake shape.
4. Cook the pancake for 3-4 minutes on each side or until golden brown.
5. Remove the pancake from the skillet and place it on a paper towel to remove excess oil.
6. Repeat the process until all the potato mixture is used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 93mg
- Sodium: 310mg
- Total carbohydrates: 18g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add chopped herbs such as parsley or dill to the potato mixture for extra flavor.
- Add shredded cheese to the potato mixture for a cheesy twist.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze the grated potatoes with a paper towel to remove excess moisture 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 cooking the rest.
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:
- Stack the pancakes on a plate and sprinkle chopped herbs on top.
- Serve the pancakes on a bed of lettuce for a colorful presentation.
Garnishes:
- Chopped herbs such as parsley or dill
- Sour cream
- Applesauce
Pairings:
- Serve with a side of sautéed vegetables or a salad for a balanced meal.
Suggested side dishes:
- Sautéed spinach
- Roasted carrots
- Cucumber salad
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more beaten eggs to the mixture.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store the leftover pancakes in the refrigerator and consume within 3 days.
Food history:
- Bukovinskyi Potato Pancakes are a traditional Ukrainian dish that originated in the Bukovina region.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for breakfast, lunch, or dinner.
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Region: Ukrainian