Ingredients with Measurements:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a non-stick skillet or griddle over medium-high heat.
3. Using a tablespoon, scoop the potato mixture and drop it onto the skillet. Flatten the mixture with a spatula to form a pancake shape.
4. Cook the pancake for 3-4 minutes on each side or until golden brown.
5. Remove the pancake from the skillet and place it on a paper towel-lined plate to absorb excess oil.
6. Repeat the process with the remaining potato mixture until all pancakes are cooked.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 80
Fat: 4g
Carbohydrates: 10g
Protein: 2g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add chopped herbs such as parsley or chives to the potato mixture for extra flavor.
- Add grated cheese such as cheddar or parmesan to the potato mixture for a cheesy twist.
- Serve with sour cream or applesauce on top.
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 or griddle to prevent the pancakes from sticking to the surface.
- Keep the cooked pancakes warm in the oven at 200°F until ready to serve.
Storage instructions:
Store the 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:
Arrange the pancakes on a platter and garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs such as parsley or chives, grated cheese such as cheddar or parmesan.
Pairings:
Sopocka Potato Pancakes pair well with sautéed mushrooms, grilled sausages, or roasted vegetables.
Suggested side dishes:
Serve with a side salad or steamed vegetables for a balanced meal.
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the potato mixture.
- If the pancakes are too dry, add more beaten eggs to the potato mixture.
Food safety advice:
- Wash hands and all utensils thoroughly before handling food.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Sopocka Potato Pancakes are a traditional Polish dish that originated in the city of Sopot, located on the Baltic Sea coast.
Flavor profiles:
Sopocka Potato Pancakes are savory and crispy with a hint of sweetness from the grated onion.
Serving suggestions:
Serve Sopocka Potato Pancakes as a main dish or as a side dish for breakfast, lunch, or dinner.
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Region: Polish