Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, onion, garlic, flour, salt, and black pepper.
2. Add beaten eggs to the mixture and stir well until all ingredients are combined.
3. Heat vegetable oil in a non-stick skillet over medium heat.
4. Using a tablespoon, scoop the potato mixture and drop it into the hot oil. Flatten the mixture with a spatula to form a pancake shape.
5. Cook the pancake for 3-4 minutes on each side or until golden brown and crispy.
6. Remove the pancake from the skillet and place it on a paper towel to drain excess oil.
7. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 300mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 1g
Protein: 2g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use cornstarch or potato starch.
- You can substitute vegetable oil with any other cooking oil of your choice.
Variations:
- Add chopped herbs like parsley or dill to the potato mixture for added flavor.
- Add grated cheese to the potato mixture for a cheesy twist.
- Serve the pancakes with sour cream or applesauce for a different flavor profile.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with 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 pancakes warm in the oven at 200°F until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dollop of sour cream or applesauce on top. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs like parsley or dill, grated cheese
Pairings:
Shelal Potato Pancakes go well with a side of salad or roasted vegetables.
Suggested side dishes:
Salad, roasted vegetables
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more beaten eggs to the mixture.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator to prevent bacterial growth.
Food history:
Shelal Potato Pancakes are a traditional Jewish dish that originated in Eastern Europe.
Flavor profiles:
Crispy, savory, and slightly sweet
Serving suggestions:
Serve Shelal Potato Pancakes as an appetizer or a side dish.
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Taste: Savory, Crispy, Tangy, Herby, Comforting