Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 cup unsweetened applesauce
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, all-purpose flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a 1/4 cup measuring cup, scoop the potato mixture and place it in the skillet. Flatten it 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. Remove the pancake from the skillet and place it on a paper towel-lined plate to remove excess oil.
6. Repeat the process with the remaining potato mixture.
7. Serve the potato pancakes with unsweetened applesauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 225
Fat per serving: 12g
Carbohydrates per serving: 26g
Protein per serving: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add chopped fresh herbs such as parsley or chives to the potato mixture for added flavor.
- Add grated cheese to the potato mixture for a cheesy version.
- Add chopped bacon or ham to the potato mixture for a savory version.
Tips and tricks:
- Squeeze out excess liquid from the grated potatoes and onion before mixing them with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a 200°F oven while cooking the remaining pancakes.
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 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the potato pancakes on a plate with a dollop of unsweetened applesauce on the side. Garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad for a light meal.
- Serve with roasted vegetables for a hearty meal.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the potato pancakes are too wet, add more flour to the mixture.
- If the potato pancakes are falling apart, add more beaten egg to the mixture.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftover potato pancakes in the refrigerator and consume within 3 days.
Food history:
Potato pancakes, also known as latkes, are a traditional Jewish dish typically served during Hanukkah. They are made with grated potatoes, onion, and egg, and are fried in oil.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve the potato pancakes with unsweetened applesauce on the side.
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Region: German