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Hungarian Potato Pancakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.0458
Energy (kCal)948.128
Carbohydrates (g)158.13
Total fats (g)23.0534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown. | 2. Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick. | 3. Delicious served with creamed spinach. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 cups shredded 693.0 157.41 18.45 0.81
    egg 2 beaten 143.0 0.72 12.56 9.51
    purpose flour 7 tablespoons - - - -
    salt 1 teaspoon - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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