Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon caraway seeds
- 2 eggs, beaten
- 2 tablespoons 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, flour, salt, black pepper, paprika, and caraway seeds.
2. Add beaten eggs to the mixture and stir until well combined.
3. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a tablespoon, scoop the potato mixture and drop it onto the skillet. Flatten it slightly with the back of the spoon.
5. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 110
Total fat: 6g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 310mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- You can substitute vegetable oil with olive oil or butter.
Variations:
- Add chopped fresh herbs like parsley or dill to the potato mixture for extra flavor.
- Add grated cheese to the mixture for a cheesy twist.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out as much liquid as possible from the grated potatoes and onion to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a low-temperature oven until ready to serve.
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 preheated 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 fresh herbs.
Garnishes:
Chopped fresh herbs like parsley or dill
Pairings:
- Gyulai-style potato pancakes go well with grilled sausages or smoked meats.
- Serve with a side salad or pickles.
Suggested side dishes:
- Cucumber salad
- Coleslaw
- 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 eggs to the mixture.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gyulai-style potato pancakes are a traditional Hungarian dish that originated in the town of Gyula in the 19th century. They are made with grated potatoes, onions, and spices and are a popular street food in Hungary.
Flavor profiles:
Savory, crispy, and slightly spicy
Serving suggestions:
Serve the pancakes as a main dish or as an appetizer.
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Region: Hungarian