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Potato Pancakes German Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.9303
Energy (kCal)379.6683
Carbohydrates (g)67.7323
Total fats (g)6.0857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate raw potatoes into water to which lemon juice has been added. | 2. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. | 3. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. | 4. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. | 5. When firm on the bottom side, loosen edges and turn. Brown on other side. | 6. Remove, drain on paper towel, and keep warm. Continue until all batter is used. | 7. Serve immediately. | 8. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 1/2 cups grated 288.75 65.5875 7.6875 0.3375
    water 3 cups 0.0 0.0 0.0 0.0
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    potato 1 boiled mashed 288.75 65.5875 7.6875 0.3375
    egg 1 beaten 71.5 0.36 6.28 4.755
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    salt 1/2 teaspoon - - - -
    vegetable oil - - - -

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



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