Ingredients with Measurements:
- 2 cups of grated potatoes
- 1/4 cup of all-purpose flour
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 large onion, sliced
- 1 tablespoon of butter
- 1 tablespoon of brown sugar
Special equipment needed:
- Grater
- Large skillet
- Mixing bowl
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, flour, egg, salt, and black pepper. Mix well.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the skillet. Flatten it with a spatula to form a pancake. Repeat until the skillet is full.
4. Cook the ruchanki for 3-4 minutes on each side or until golden brown. Remove from the skillet and set aside.
5. In the same skillet, melt butter over medium heat. Add sliced onions and cook for 10-15 minutes or until caramelized.
6. Add brown sugar to the skillet and stir until the onions are coated. Cook for an additional 2-3 minutes.
7. Serve the ruchanki with caramelized onions on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking ruchanki
- Medium heat for caramelizing onions
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 11g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Gluten-free flour can be used instead of all-purpose flour.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped herbs such as parsley or chives to the potato mixture.
- Top the ruchanki with sour cream or Greek yogurt instead of caramelized onions.
Tips and tricks:
- Squeeze out excess water from grated potatoes before mixing with other ingredients.
- Use a non-stick skillet to prevent the ruchanki from sticking.
- Keep the ruchanki warm in the oven while caramelizing onions.
Storage instructions:
- Store leftover ruchanki and caramelized onions separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat ruchanki in a skillet over medium heat for 2-3 minutes on each side.
- Reheat caramelized onions in a skillet over low heat for 5-7 minutes.
Presentation ideas:
- Serve ruchanki with caramelized onions on a platter with fresh herbs as a garnish.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the ruchanki falls apart while cooking, add more flour to the mixture to bind it together.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Ruchanki is a traditional Polish dish made from grated potatoes.
Flavor profiles:
- Savory and slightly sweet from the caramelized onions.
Serving suggestions:
- Serve as an appetizer or a side dish.
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Region: Polish