Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 egg, beaten
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh chives, chopped
- 2 tablespoons of vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, grated onion, minced garlic, all-purpose flour, beaten egg, salt, black pepper, chopped parsley, and chopped chives. Mix well until all ingredients are evenly distributed.
2. Heat the vegetable oil in a non-stick frying pan over medium heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the frying pan. Flatten it with the back of the spoon to form a pancake shape.
4. Cook the potato pancakes for 3-4 minutes on each side or until they are golden brown and crispy.
5. Once cooked, remove the potato pancakes from the frying pan and place them on a paper towel to remove any excess oil.
6. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8 potato pancakes
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Sodium: 300mg
Fiber: 2g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or cornstarch.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add grated carrots or zucchini to the potato mixture for extra flavor and nutrition.
- Use different herbs such as thyme or rosemary instead of parsley and chives.
- Add grated cheese to the potato mixture for a cheesy twist.
Tips and tricks:
- Squeeze out any excess water from the grated potatoes before mixing them with the other ingredients to prevent the potato pancakes from becoming soggy.
- Use a non-stick frying pan to prevent the potato pancakes from sticking to the pan.
- Serve the potato pancakes immediately after cooking for the best taste and texture.
Storage instructions:
Store the leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until they are heated through.
Presentation ideas:
Arrange the potato pancakes on a plate and garnish them with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve the potato pancakes with sour cream or applesauce for a classic pairing.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the potato pancakes are too wet, add more flour to the mixture to absorb the excess moisture.
- If the potato pancakes are falling apart, add more egg to the mixture to bind the ingredients together.
Food safety advice:
- Make sure the potatoes are cooked through before serving to prevent foodborne illness.
- Store the leftover potato pancakes in the refrigerator to prevent bacterial growth.
Food history:
Potato pancakes, also known as latkes, are a traditional Jewish dish that is typically served during Hanukkah. They are made from grated potatoes, onions, and eggs and are fried until crispy.
Flavor profiles:
Savory, garlicky, and herbaceous.
Serving suggestions:
Serve the potato pancakes as a side dish or appetizer.
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