Side Dishes > Potato > Swiss

Swiss-Style Potato Pancakes Recipe

Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 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 the grated potatoes and onion.
2. Add the beaten eggs, flour, salt, black pepper, and nutmeg to the bowl. Mix well until all ingredients are evenly distributed.
3. Heat the vegetable oil in a non-stick skillet or griddle over medium-high heat.
4. Using a spoon or measuring cup, scoop the potato mixture into the skillet, forming small pancakes about 3 inches in diameter.
5. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the potato pancakes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 12-14 pancakes

Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 150mg

Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- You can substitute vegetable oil with olive oil or butter.

Variations:
- Add chopped fresh herbs, such as parsley or chives, to the potato mixture for extra flavor.
- Mix in grated cheese, such as cheddar or parmesan, to the potato mixture for a cheesy twist.
- Replace the onion with grated carrots or zucchini for a vegetable-packed version.

Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes and onion 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 and breaking apart.
- Keep the cooked pancakes warm in a preheated oven at 200°F until ready to serve.

Storage instructions:
Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the potato pancakes in a preheated oven at 350°F for 5-7 minutes, or until heated through.

Presentation ideas:
Arrange the potato pancakes on a platter and sprinkle with chopped fresh herbs for a pop of color.

Garnishes:
Top the potato pancakes with a dollop of sour cream, a sprinkle of chopped chives, or a slice of smoked salmon.

Pairings:
Serve the potato pancakes with a side of sautéed spinach or roasted vegetables for a balanced meal.

Suggested side dishes:
- Mixed green salad
- Roasted Brussels sprouts
- Grilled asparagus

Troubleshooting advice:
- If the potato pancakes are too wet, add more flour to the mixture to absorb the excess moisture.
- If the potato pancakes are falling apart, make sure the skillet is hot enough before adding the pancake batter, and avoid flipping them too soon.

Food safety advice:
Make sure the potatoes are cooked through before serving to prevent foodborne illness.

Food history:
Potato pancakes, also known as latkes, are a traditional Jewish dish that originated in Eastern Europe. They are typically served during Hanukkah, but have become a popular dish for any occasion.

Flavor profiles:
The Swiss-style potato pancakes are savory and crispy, with a hint of nutmeg and black pepper.

Serving suggestions:
Serve the potato pancakes as an appetizer or side dish for breakfast, lunch, or dinner.

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Taste: Crispy, Savory, Potato, Onion, Rich, Swiss, Potato-Y, Onion-Y