Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a non-stick skillet or griddle over medium-high heat.
3. Using a spoon, drop a dollop of the potato mixture onto the hot skillet. Flatten the mixture with a spatula to form a pancake shape.
4. Cook the pancake for 3-4 minutes on each side or until golden brown and crispy.
5. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 300mg
Sugar: 1g
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 herbs such as parsley, dill, or chives to the potato mixture for extra flavor.
- Add grated cheese such as cheddar or parmesan to the potato mixture for a cheesy twist.
- Serve the pancakes with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing with other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in the oven at 200°F 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 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 herbs such as parsley or chives.
Garnishes:
Chopped herbs such as parsley or chives.
Pairings:
Kaliski Potato Pancakes go well with a variety of dishes such as roasted chicken, grilled steak, or sautéed vegetables.
Suggested side dishes:
Serve the pancakes with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the potato mixture.
- If the pancakes are too dry, add a little bit of water or milk to the potato mixture.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Kaliski Potato Pancakes are a traditional Polish dish that originated in the town of Kalisz. They are typically served during the holiday season and are a popular street food in Poland.
Flavor profiles:
Kaliski Potato Pancakes are crispy on the outside and soft on the inside with a savory and slightly sweet flavor.
Serving suggestions:
Serve the pancakes as an appetizer or a side dish with your favorite main course.
Related Categories
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Region: Polish
Taste: Savory, Crispy, Tangy, Oniony, Potato, Salty, Potato-Y