Ingredients with Measurements:
- 2 lbs. potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Grater
- Non-stick frying pan
- Spatula
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 frying pan over medium-high heat.
4. Using a spoon or your hands, form the potato mixture into small pancakes and place them in the frying pan.
5. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the pancakes from the frying pan and place them on a paper towel-lined plate to remove excess oil.
7. Repeat the process until all the potato mixture is used up.
8. Serve the potato pancakes hot with your favorite toppings.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 12-15 potato pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 95
- Fat: 4g
- Carbohydrates: 13g
- Protein: 2g
- Sodium: 200mg
- Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sweet potatoes or yams can be used instead of regular potatoes for a different flavor.
Variations:
- Add chopped herbs like parsley or chives to the potato mixture for extra flavor.
- Add grated cheese to the potato mixture for a cheesy version.
- Serve the potato pancakes with sour cream, applesauce, or bacon bits for different toppings.
Tips and tricks:
- Squeeze out excess water from the grated potatoes and onion before mixing them with the other ingredients to prevent the pancakes from becoming too watery.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Keep the fried potato pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato pancakes in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the potato pancakes on a platter and sprinkle with chopped herbs or bacon bits for a festive presentation.
Garnishes:
Chopped herbs, bacon bits, sour cream, applesauce
Pairings:
Serve the potato pancakes with sausages, bacon, or eggs for a hearty breakfast or brunch.
Suggested side dishes:
Green salad, coleslaw, roasted vegetables
Troubleshooting advice:
- If the potato pancakes are too watery, add more flour to the mixture to thicken it up.
- If the potato pancakes are too dry, add more grated onion or a splash of milk to the mixture to moisten it up.
Food safety advice:
- Make sure the potatoes are cooked through before serving to prevent foodborne illness.
- Use a food thermometer to check the internal temperature of the potato pancakes, which should be at least 165°F.
Food history:
Placki Ziemniaczane (Potato Pancakes) are a traditional Polish dish that dates back to the 19th century. They were originally made as a way to use up leftover potatoes and became a popular dish in Poland and other Eastern European countries.
Flavor profiles:
Crispy, savory, slightly sweet
Serving suggestions:
Serve the potato pancakes as a main dish or as a side dish with your favorite meal.
Related Categories
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Region: Polish
Taste: Savory, Crispy, Salty, Tangy, Earthy, savory, hearty, earthy