Best 3 Savory Potato Pancakes Recipes
Feast your taste buds on the tantalizing flavors of savory potato pancakes, a culinary delight enjoyed across various cultures. These delectable patties, crafted from grated potatoes and infused with an array of herbs and spices, offer a symphony of textures and flavors that will leave you craving more. Delve into our collection of carefully curated recipes that showcase the versatility of this timeless dish. From classic renditions to innovative twists, discover the perfect potato pancake recipe that suits your palate. Explore variations that incorporate unique ingredients, catering to dietary preferences and culinary adventures. Whether you prefer crispy exteriors or tender, fluffy interiors, our recipes provide step-by-step instructions to guide you towards potato pancake perfection. So, gather your ingredients, fire up the skillet, and embark on a culinary journey that promises crispy edges, fluffy interiors, and a symphony of flavors.
Here are our top 3 tried and tested recipes!
BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.
Provided by Sonya M. Shafer
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h
Yield 3
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.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 94.3 g, Cholesterol 109.5 mg, Fat 11.1 g, Fiber 11.8 g, Protein 15.1 g, SaturatedFat 2.1 g, Sodium 73.8 mg, Sugar 4.4 g
BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)
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.
- You can add ham, bacon, or cheese to the pancakes before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.
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.
Tips:
- Select the Right Potatoes: Choose starchy potatoes like Russet or Yukon Gold for their fluffy texture and ability to bind well.
- Grate Potatoes Finely: Use a food processor or grater with small holes to create thin, even potato shreds for crispy pancakes.
- Squeeze Out Excess Moisture: Use a cheesecloth or kitchen towel to wring out excess water from the grated potatoes. This helps achieve a crispy texture.
- Season Generously: Don't be afraid to season the potato mixture well. Salt, pepper, and paprika are good starting points, but feel free to add garlic powder, onion powder, or herbs like parsley or chives.
- Heat the Pan Properly: Use a well-seasoned skillet or griddle over medium-high heat. A hot pan helps create that desirable crispy crust.
- Don't Crowd the Pan: Cook the pancakes in batches, leaving enough space between them to ensure even cooking and prevent steaming.
- Flip Carefully: Use a wide spatula to gently flip the pancakes when the edges are golden brown and the underside is cooked through. Avoid flipping too early to prevent the pancakes from breaking.
- Serve Hot: Potato pancakes are best served immediately while they're crispy and hot. Accompany them with your favorite toppings like sour cream, applesauce, or smoked salmon.
Conclusion:
Savory potato pancakes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With simple ingredients and a few basic techniques, you can create crispy, flavorful pancakes that are sure to please everyone at the table. Experiment with different toppings and seasonings to find your favorite combinations. Whether you prefer classic sour cream and applesauce or something more adventurous like smoked salmon and capers, these potato pancakes are a blank canvas for your culinary creativity.
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