Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 cup chopped chives
- 1/4 cup Lysekil Caviar
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, flour, beaten egg, chopped chives, Lysekil Caviar, salt, and pepper. Mix well.
2. Heat vegetable oil in a non-stick frying pan over medium heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the hot oil. Flatten it with a spatula to form a pancake shape.
4. Fry the pancake for 2-3 minutes on each side or until golden brown.
5. Remove the pancake from the pan and place it on a paper towel to remove 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: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Substitutions for ingredients:
- Lysekil Caviar can be substituted with any other type of caviar or fish roe.
Variations:
- Add diced onions or garlic to the potato mixture for extra flavor.
- Top the pancakes with sour cream or crème fraîche for a creamy finish.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick frying pan to prevent the pancakes from sticking to the pan.
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:
Arrange the pancakes on a platter and garnish with fresh chives.
Garnishes:
Fresh chives
Pairings:
Serve the pancakes with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables
Troubleshooting advice:
If the pancakes are too wet, add more flour to the potato mixture to absorb excess moisture.
Food safety advice:
Make sure the potatoes are cooked through before serving to prevent foodborne illness.
Food history:
Potato pancakes are a traditional dish in many cultures, including Jewish, German, and Polish cuisine.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the pancakes as an appetizer or side dish.
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Region: Swedish