Ingredients with Measurements:
- 2 large 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, flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a non-stick skillet over medium heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the skillet. Flatten the mixture with the back of the spoon to form a pancake shape.
4. Fry 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 drain 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 heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 150mg
Fiber: 1g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use cornstarch or potato starch.
- You can substitute vegetable oil with olive oil or canola oil.
Variations:
- Add chopped herbs like parsley or dill to the potato mixture for extra flavor.
- Add grated cheese to the potato mixture for a cheesy twist.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out excess water from the grated potatoes and onion to prevent the pancake from becoming soggy.
- Use a non-stick skillet to prevent the pancake from sticking to the pan.
- Keep the heat at medium to prevent the pancake from burning.
Storage instructions:
Store the 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 and chopped herbs on top.
Garnishes:
Chopped herbs like parsley or dill
Pairings:
Serve with a side of green salad or roasted vegetables.
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the pancake is too wet, add more flour to the potato mixture.
- If the pancake is too dry, add more beaten eggs to the potato mixture.
Food safety advice:
Make sure the potatoes are cooked through before serving.
Food history:
Danilovsky-Style Potato Pancakes originated in the Danilovsky district of Moscow, Russia. They are a popular breakfast or snack food in Russia and Eastern Europe.
Flavor profiles:
Savory, crispy, and slightly sweet
Serving suggestions:
Serve hot with a dollop of sour cream or applesauce on top.
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Region: Russian