Sodium (11.20%)
Total Fat (9.29%)
Vitamin B6 (7.62%)
Vitamin C (6.78%)
Carbohydrate (4.71%)
Potato pancakes are made from raw or cooked mashed potatoes. Potato pancakes are also caked deruny, draniki, boxties, raggmunk and latkas which are shallow fried pancakes of grated or ground potato, matza meal/flour and binding ingredient such as applesauce or egg which is often flavored with grated garlic/onion seasoning. It could be topped with various condiments such as savory, sweet or could be served plain. Sometimes, dish is made from mashed potatoes for making pancake shaped croquettes. Variations could add sweet potatoes.
Peel or cube potatoes and onion. Put the vegetables in food process and process it for two minutes.
Transfer the mixture into a fine strainer and squeeze almost all the liquid into a mixing bowl.
Discard liquid. The white powder on the bottom of the bowl after squeezing the liquid, is potato starch. It provides texture to the pancakes.
In a bowl, put the potato with egg, flour, salt and pepper. Mix it well.
In a large, non-stick skillet, heat vegetable oil over medium heat. Add spoonful of potato mixture and spread it slightly. Fry it for about 2 to 3 minutes on each side till the pancakes becomes crispy and brown.
Place pancakes on a paper towel in order to absorb the excess oil.
Culinary uses
In Germany, potato pancakes are consumed with either salty or sweet with apple sauce/ blueberries or sugar and cinnamon.
In Ireland, it is made with more starch, buttermilk and baking soda.
Raggmunkar is made with pancake batter of wheat flour, egg, milk and shredded raw potatoes. It is fried in butter.
In Sweden, potatisbullar is a patty made with mashed potatoes and eggs, dipped in breadcrumbs and fried in butter.
