Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavoured with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savoury (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served without any garnish. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Maybe I am doing a disservice by posting potato pancakes under Germany, in my trip “Around the World in 30 Days”, for they are associated with cuisines of many European and Middle East.
Potato pancakes are an old traditions in Austrian , Belarusian , Czech, German , Hungarian , Iranian, Jewish , Yiddish, Hebrew, Latvian , Lithuanian , Luxembourg , Polish, Russian, Slovak , Ukrainian and any other cuisines. It is the national dish of Belarus.
In Swiss cuisine, the Rösti differs as it never contains egg or flour. It is a traditional favourite in southern Indiana during holiday festivities.
In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. You may add tomato or cheese to the mix. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today too.
The Swedish version of unbound potato pancakes is called rårakor When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called raggmunk, the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan. Both kinds are enjoyed with fried pork and lingonberry jam.
In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.
They are an easy way to feed a family for just a few bucks. They're warm, comforting and great for dinner or breakfast and can even be frozen for later! They're easy to make. So what are you waiting for? Roll up your sleeves and grab those ingredients.
Recipe Source: thekitchn
- 1 ½ kg or 6 big Potatoes
- 2 Onions
- 3 Eggs
- ½ cup whole wheat Flour
- 3 Salt( adjust as per taste)
- 3 tsp Black Pepper
- Peel onions and potatoes.
- Grate the potatoes. chop the onions as fine as you can.
- Place thin tea towel in a large bowl. Place the onions and potatoes on the towel and wring the towel as hard as you can. You're goal is to wring out as much starch and liquid from inside as you can.
- Transfer the potato and onions to a bowl and add eggs mix well. You have mixed enough if the onion and potatoes are shiny.
- Shake flour over the top of the mixture, stir in and add a little bit more. If you toss it all in at once, you'll have thicker parts where others turn out more "egg-y". Add salt and pepper in same method.
- Using a large spoon, add mixture in half cup scoops to a pan over medium low heat with a few tablespoons of oil. Press into a flattened disc, leaving each cake between 1/2" and 1" thick.
- Cook for 5 minutes on each side, as it cooks, it will release from the pan to be flipped.
- Serve with condiments of your choice. we had them with tomato sauce.
- You can serve Potato Pancakes with a variety of condiments few of the options are a little butter and sour cream, a jelly along with sour cream, or powdered sugar and butter.
- Freeze for later use, just be sure to place parchment paper between layers so they don't freeze together!
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