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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and coarsely grate the potatoes squeezing out as much liquid as you can. Transfer the grated potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram and caraway seeds. | 2. Whisk the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. | 3. Heat the oil in a frypan over medium-high heat; the oil should be about 6mm deep. | 4. Spoon about 1/4 cup of batter into the hot oil flattening it slightly. Fry the pancake until golden brown; about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
garlic clove	3			-	-	-	-
salt black pepper	1	pinch		-	-	-	-
marjoram	1	pinch	dried	0.1016	0.0227	0.0047	0.0026
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
egg	2			143.0	0.72	12.56	9.51
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
plain flour	3	tablespoons		-	-	-	-
oil	1	cup		1795.8	0.0	0.574	203.93400000000003

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