Composition / ingredients
Step-by-step cooking
Step 1:
Wash potatoes, peel and rinse in water.
Step 2:
Grate the potatoes (the side with teardrop-shaped holes). Be careful, as it is very easy to get hurt. If you have a food processor, then I think you can use it and grind raw potatoes into mashed potatoes.
Step 3:
Put the potato mass on a napkin (cotton or gauze, folded in several layers).
Step 4:
Squeeze the potatoes thoroughly so that all the juice and starch come out. Set aside a bowl of squeezed juice for ten minutes.
Step 5:
Put the squeezed potatoes in a separate bowl.
Step 6:
After ten minutes, drain the potato juice. Potato starch will remain at the bottom of the bowl.
Step 7:
Scrape the resulting potato starch from the bottom of the bowl and add to the potatoes.
Step 8:
Add salt and pepper to taste.
Step 9:
Mix everything well.
Step 10:
Preheat a frying pan over medium heat. Add one tablespoon of vegetable oil. Put the potato mass in a frying pan.
Step 11:
Flatten the potato mass in a frying pan to make a pancake about two millimeters thick. Fry the potato pancake for about five minutes.
Step 12:
After five minutes, turn the pancake over and fry for another five minutes.
Step 13:
Put the finished potato pancake on a plate and cut into four parts. Serve as a side dish or main course.
Such a potato pancake can be eaten both for breakfast (for example, with scrambled eggs and bacon or ham), for lunch, as a side dish or as a main dish, for a snack or for dinner, or served as a snack.
Can be served this way or with sour cream or any other sauce to your taste (you can make sour cream sauce - mix sour cream with finely chopped dill or cilantro, squeeze out a clove of garlic and add a little salt and mix).
From this amount of potatoes, one large pancake is obtained, designed for one or two people. If you need to cook more, then double the amount of potatoes. It takes about 200 grams of potatoes per person.
For more flavor, you can add finely grated onion to the grated potatoes (at the stage where you need to add salt, pepper and potato starch). Half of a small onion is enough for 400 grams of potatoes.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
