Description
Crispy potato pancakes emerge as a delightful comfort from Eastern European kitchens, blending rustic charm with golden-brown perfection. Home cooks savor these irresistible potato delights that bring warmth and nostalgia to every delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 medium-sized potatoes, peeled and grated
- 1 pound ground beef
- 2 large eggs
- 1 cup shredded mozzarella or cheddar cheese
- 1 small onion, finely chopped
Seasonings and Spices:
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Cooking and Garnish:
- Vegetable oil, for frying
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the potato base by meticulously grating potatoes, then vigorously squeezing out excess moisture using a clean kitchen towel, ensuring a crisp texture for the pancakes.
- Create a cohesive potato batter by thoroughly blending grated potatoes with eggs, flour, garlic powder, salt, and pepper until uniformly combined.
- In a separate skillet, brown ground beef over medium heat, then incorporate chopped onions and minced garlic, sautéing until vegetables soften and release their aromatic qualities.
- Season the beef mixture with paprika, cumin, salt, and pepper, allowing the spices to meld together, then set aside to cool slightly.
- Craft each pancake by spreading a thin layer of potato mixture onto a flat surface, creating a delicate foundation for the filling.
- Carefully distribute the seasoned beef mixture and sprinkle shredded cheese across half of the potato layer.
- Gently fold the pancake, sealing the edges to create a compact, filled pocket that encapsulates the savory ingredients.
- Heat vegetable oil in a skillet, maintaining a medium temperature to ensure even cooking and golden-brown exterior.
- Delicately place the filled pancakes into the hot oil, cooking each side for approximately 3-4 minutes until achieving a crisp, appetizing appearance.
- Transfer the completed pancakes to a serving plate, optionally garnishing with fresh parsley for an extra layer of flavor and visual appeal.
Notes
- Squeeze potatoes thoroughly to prevent soggy pancakes, removing as much moisture as possible for crispy texture.
- Use starchy potatoes like Russet for best binding and structural integrity of pancakes.
- Consider gluten-free flour alternatives like almond or rice flour for those with wheat sensitivities.
- Drain ground beef completely to avoid excess grease making pancakes soggy during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 120 mg