SAVORY POTATO PANCAKES
Steps:
- 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
- 2.Dice the onion and chop the parsley.
- 3.Combine with the bread crumbs, eggs, salt, and pepper.
- 4.Peel the potatoes and shred.*
- 5.Squeeze out any excess moisture from the shredded potatoes.
- 6.Add potato shreds to the bread crumb mixture.
- 7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
- 8.Flatten to ¼-inch thick circle.
- 9.Fry for three to five minutes on each side or until golden brown.
- 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
- 11.Serve each pancake with a small dollop of seasoned sour cream mixture.
- *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.
PANCAKE - BRAMBORACKY (CZECH SAVORY POTATO PANCAKES) RECIPE - (5/5)
Provided by tinathorn
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
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- Transfer the potatoes to a clean kitchen towel, wrap tightly, and squeeze as much liquid out of them as possible. (Do this over the kitchen sink or a small bowl).
- Place the potatoes in a bowl, add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and mix until combined. Let the batter rest for 5 minutes.
- Heat the oil over medium heat in a large 10-inch/25 cm skillet. This takes about 2 minutes; the oil should be 350°F/175°C on a deep-frying thermometer. (TIP if you don’t own a thermometer: Stick a toothpick or a chopstick into the oil—if tiny bubbles appear around it, the oil is ready).
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