Essay About Homemade Potato Pancakes
Good morning my lovely readers. Today, I would like you to show one of my traditional European recipes ‘Potato pancakes’. It is a very popular dish here, especially with Slavic and German nations. So, I guess I don’t need to say more and just let’s start to cook some food.
Prep time: 30 min; Cook time: 2 hours; Ready in: 2 hours 30 min; Yields: around 14 – 16 potato pancakes / serving for 4
- 2 lb (900 g) peeled potatoes
- 6 tablespoons plain flour
- 2 onions
- 6 cloves garlic
- 3 eggs
- 6 tablespoons milk
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 teaspoon grounded black pepper
- lard or vegetable oil for frying
- Extras: tomato ketchup, sauerkraut as side dish
First, grate finely peeled potatoes. Put them into a big bowl. Then remove excess water from grated potatoes, add some milk to prevent fast oxidation and change its color. Then chop softly onions, crush the garlic, add with the rest ingredients and mix all together to make a thin dough like on the picture. When you finish, leave it to rest for 20 minutes.
Preheat a frying pan over medium heat. Add a small piece of lard (or couple drops vegetable oil) and spreads it onto the bottom of the pan. The pan is ready when you drop a couple of blobs on the bottom of the pan and the dough starts sizzling and you can see a lot of little bubbles around.
Then pour the dough by using a ladle into the pan. Use a spatula to spread the dough and make your pancakes nice and equally thick. Cook approximately 4 – 5 minutes or it turns soft brown, then flip it over (spatula recommended) and cook for another 4 minutes.
Best to serve hot with some sauerkraut, gherkins, etc. and tomato ketchup.
Tip!: This is just a basic recipe. So, you can add some vegetable, mushroom or meat (non-vegetarian version) like chopped bacon or sausages.
Ok. That is all for today.
Bon appetite and see you soon with another recipe.