Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon 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-high 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.
4. Cook the pancake for 2-3 minutes on each side or until golden brown.
5. Repeat the process until all the potato mixture is used up.
6. Serve hot with sour cream or applesauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- You can use cornstarch instead of flour for a gluten-free option.
- You can use sweet potatoes instead of regular potatoes for a sweeter taste.
Variations:
- Add chopped herbs like parsley or dill for extra flavor.
- Add grated cheese to the potato mixture for a cheesy twist.
- Add cooked bacon or ham for a meaty version.
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 cooked pancakes warm in a 200°F oven until ready to serve.
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 applesauce on top.
- Garnish with chopped herbs or a sprinkle of paprika.
Pairings:
- Serve with a side of bacon or sausage for a hearty breakfast.
- Serve with a green salad for a light lunch.
Suggested side dishes:
- Bacon or sausage
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the pancake is too wet, add more flour to the mixture.
- If the pancake is too dry, add more beaten eggs to the mixture.
Food safety advice:
- Make sure the potatoes are thoroughly cooked to prevent foodborne illness.
Food history:
- Dorozhny Potato Pancakes are a traditional Russian dish that originated in the 19th century.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as a breakfast or lunch dish.
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Region: Russian