One of the best tasting Pasta Salads that is made with minimum wastage and pantry ingredients. The simple homemade dressing takes the salad from Blah to Yum! A great side dish too if you are looking for one.
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.
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.
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.
or flour. It is a traditional favourite in southern Indiana during holiday festivities.
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
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
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.
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.
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
onions and potatoes.
- Grate the potatoes. chop the
onions as fine as you can.
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.
the potato and onions to a bowl and add eggs mix well. You have mixed enough if
the onion and potatoes are shiny.
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.
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.
for 5 minutes on each side, as it cooks, it will release from the pan to be
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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