Ingredients with Measurements:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup breadcrumbs
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and black pepper. Mix well.
3. Heat the vegetable oil in a skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the potato mixture into the skillet and flatten with a spatula to form a pancake. Cook for 3-4 minutes on each side, or until golden brown.
5. Remove the potato pancakes from the skillet and place them on a baking sheet.
6. Sprinkle the breadcrumbs over the potato pancakes and dot with butter.
7. Bake in the preheated oven for 10-15 minutes, or until the breadcrumbs are golden brown.
8. Remove from the oven and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: medium-high heat
- Oven: 375°F (190°C)
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 342
- Fat: 19g
- Carbohydrates: 36g
- Protein: 6g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of vegetable oil, you can use olive oil or coconut oil.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed cornflakes.
Variations:
- Add shredded cheese to the potato mixture before cooking.
- Add chopped bacon or ham to the potato mixture before cooking.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes before mixing with the other ingredients.
- Use a non-stick skillet to prevent the potato pancakes from sticking.
- Keep the oven door closed while baking to prevent heat from escaping.
Storage instructions:
- Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 375°F (190°C).
- Place the leftover potato pancakes on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the potato pancakes on a platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the potato pancakes are too wet, add more flour to the mixture.
- If the potato pancakes are too dry, add more beaten eggs to the mixture.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Potato pancakes are a traditional Polish dish, also known as placki ziemniaczane.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve hot with a dollop of sour cream or applesauce on top.
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Region: Polish