Karolina Kurkova's Czech Potato Pancakes
Updated Oct. 27, 2022
- Total Time
- 20 minutes
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Ingredients
- 1(8-ounce) potato
- 1teaspoon puréed garlic (2 large cloves, crushed through a garlic press)
- ¼teaspoon freshly ground pepper
- ⅛ to ¼teaspoon salt
- 1teaspoon flour
- Olive oil for frying
Nutritional analysis per serving (8 servings)
57 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potato and shred it into long strands onto a clean tea towel. Roll up the potatoes in the towel and twist over the sink to extract as much liquid as possible. Place the potatoes in a bowl. Add the garlic, pepper and salt and toss with a fork until mixed. Sprinkle with the flour and toss again.
- Step 2
Pour enough oil into a large nonstick skillet to cover the bottom and heat until almost smoking. Making 4 pancakes at a time, spoon a tablespoon of the potato mixture into the skillet and flatten into lacy 3-inch rounds with the back of a fork. Fry until crisp and golden brown, 3 to 4 minutes on each side. Drain on paper towels and keep warm while frying the remaining pancakes.
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