Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and grated
- 1/2 cup of Corleggy cheese, grated
- 1/4 cup of all-purpose flour
- 1 egg, beaten
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, Corleggy cheese, flour, beaten egg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Using a tablespoon, scoop the potato mixture and drop it onto the frying pan. Flatten the mixture with a spatula to form a pancake shape.
4. Cook the pancake for 2-3 minutes on each side or until golden brown.
5. Remove the pancake from the frying pan and place it on a plate lined with paper towels to absorb excess oil.
6. Repeat steps 3-5 until all the potato mixture is used up.
7. Serve the Corleggy cheese and potato pancakes hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 12g
Carbohydrates per serving: 18g
Protein per serving: 6g
Substitutions for ingredients:
- Corleggy cheese can be substituted with any other type of cheese.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped onions or scallions to the potato mixture for extra flavor.
- Add chopped bacon or ham to the potato mixture for a meaty twist.
- Serve the pancakes with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from being too soggy.
- Use a non-stick frying pan to prevent the pancakes from sticking to the pan.
- Keep the pancakes warm in the oven at 200°F while cooking the rest of the batch.
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 pancakes on a plate with a dollop of sour cream or applesauce on top. Garnish with chopped scallions or parsley.
Garnishes:
Chopped scallions or parsley
Pairings:
Serve the pancakes with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more beaten egg to the mixture.
Food safety advice:
Make sure the potatoes are thoroughly cooked before serving to prevent foodborne illness.
Food history:
Potato pancakes are a traditional dish in many cultures, including Jewish, Polish, and German cuisine.
Flavor profiles:
Savory, cheesy, and crispy
Serving suggestions:
Serve the pancakes as an appetizer or a side dish.
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Region: Irish