Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, minced garlic, all-purpose flour, beaten egg, salt, black pepper, cayenne pepper, and paprika. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a skillet or griddle over medium-high heat.
3. Using a spoon, scoop about 1/4 cup of the potato mixture and drop it onto the hot skillet. Flatten the mixture with the back of the spoon to form a pancake shape.
4. Cook the pancake for about 3-4 minutes on each side, or until golden brown and crispy.
5. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sodium: 290mg
Sugar: 1g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or cornstarch.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add chopped scallions or chives to the potato mixture for extra flavor.
- Add shredded cheese to the potato mixture for a cheesy twist.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes before mixing them with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in the oven at 200°F while cooking the remaining batches.
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 about 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pancakes on a plate with a dollop of sour cream or applesauce on top. Garnish with chopped scallions or chives.
Garnishes:
Chopped scallions or chives
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted broccoli or cauliflower
- Grilled asparagus
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are falling apart, add another beaten egg to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator at 40°F or below.
Food history:
Potato pancakes, also known as latkes, are a traditional Jewish dish that is typically served during Hanukkah. They are made with grated potatoes, onions, and eggs, and are fried until crispy.
Flavor profiles:
Savory, spicy, crispy
Serving suggestions:
Serve the potato pancakes as an appetizer or side dish.
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