Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons chopped chives
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. Grate the potatoes and place them in a mixing bowl.
2. Add flour, sour cream, chives, beaten egg, salt, and pepper to the bowl.
3. Mix all ingredients until well combined.
4. Heat a non-stick skillet over medium-high heat and add enough vegetable oil to cover the bottom of the skillet.
5. Using a spoon, drop the potato mixture into the skillet and flatten it with the back of the spoon.
6. Fry the pancakes for 3-4 minutes on each side or until golden brown.
7. Remove the pancakes from the skillet and place them on a paper towel to remove excess oil.
8. Serve hot with additional sour cream and chives on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 8g
Carbohydrates per serving: 22g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of sour cream, you can use Greek yogurt or cream cheese.
- Instead of chives, you can use scallions or parsley.
Variations:
- Add shredded cheese to the potato mixture for a cheesy twist.
- Add chopped bacon or ham for a meaty flavor.
- Add garlic powder or onion powder for extra flavor.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients.
- 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 the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dollop of sour cream and chives on top.
Garnishes:
Garnish with additional chopped chives or parsley.
Pairings:
Serve with a side of green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add more sour cream or yogurt to the mixture.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Use a food thermometer to check the internal temperature of the pancakes, which should be at least 165°F.
Food history:
Potato pancakes are a traditional dish in many European countries, including Poland, Germany, and Russia.
Flavor profiles:
Sour cream and chive potato pancakes are savory, creamy, and slightly tangy.
Serving suggestions:
Serve the pancakes as a side dish or appetizer.
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Taste: Savory, Tangy, Creamy, Herbaceous, Oniony