Ingredients with Measurements:
- 1 kg potatoes, peeled and grated
- 1 onion, grated
- 2 eggs, beaten
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp caraway seeds
- 1/4 cup vegetable oil
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, grated onion, beaten eggs, flour, salt, black pepper, and caraway seeds. Mix well.
2. Heat vegetable oil in a non-stick frying pan over medium heat.
3. Using a tablespoon, scoop the potato mixture and drop it into the hot oil. Flatten it with the back of the spoon to form a pancake shape.
4. Fry the potato pancakes for 3-4 minutes on each side or until golden brown.
5. Remove the potato pancakes from the pan and place them on a paper towel to drain excess oil.
6. Repeat the process until all the potato mixture is used up.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 32g
- Protein: 6g
Substitutions for ingredients:
- Instead of vegetable oil, you can use sunflower oil or canola oil.
- You can substitute caraway seeds with cumin seeds or fennel seeds.
Variations:
- You can add chopped parsley or chives to the potato mixture for extra flavor.
- You can add grated cheese to the potato mixture for a cheesy twist.
Tips and Tricks:
- Squeeze out as much liquid as possible from the grated potatoes before mixing them with the other ingredients to prevent the potato pancakes from becoming soggy.
- Keep the potato mixture in the fridge until you're ready to fry the pancakes to prevent discoloration.
- Serve the potato pancakes hot with sour cream or applesauce.
Storage Instructions:
- You can store the leftover potato pancakes in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- To reheat the potato pancakes, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the potato pancakes on a platter with a dollop of sour cream and chopped chives on top.
Garnishes:
- Chopped chives or parsley
- Sour cream
- Applesauce
Pairings:
- German beer
- White wine
Suggested Side Dishes:
- Sauerkraut
- German potato salad
- Cucumber salad
Troubleshooting Advice:
- If the potato pancakes are falling apart in the pan, add more flour to the mixture to bind it together.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving to avoid foodborne illness.
Food History:
- Schlesischer Kartoffelpuffer, also known as Silesian potato pancakes, originated in the Silesia region of Germany, which is now part of Poland.
Flavor Profiles:
- The potato pancakes are crispy on the outside and soft on the inside with a savory flavor from the onion and caraway seeds.
Serving Suggestions:
- Serve the potato pancakes as a main dish with a side salad or as an appetizer with sour cream or applesauce.
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Region: German