Ingredients with Measurements:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes and onion.
2. Add eggs, flour, salt, and black pepper to the bowl and mix well.
3. Heat vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, drop the potato mixture into the skillet and flatten with the back of the spoon.
5. Cook for 3-4 minutes on each side or until golden brown.
6. Remove from the skillet and place on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 24g
Protein: 4g
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 coconut oil.
Variations:
- Add chopped herbs like parsley or dill to the potato mixture for added 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 before mixing with other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking to the bottom.
- Keep the heat at medium-high to ensure the pancakes cook evenly.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a non-stick skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve the pancakes on a plate with a dollop of sour cream or applesauce on top.
Garnishes:
Garnish with chopped herbs like parsley or dill.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are falling apart, add another egg to the mixture.
Food safety advice:
- Make sure the potatoes are fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Lechicki Potato Pancakes are a traditional Polish dish that originated in the region of Lesser Poland.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve as a main dish for breakfast, lunch, or dinner.
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Region: Polish