Czech potato pancakes

Name: Czech potato pancakes
Yield: 4 servings
Ingredients: 1000.000000000000 g POTATO, PEELED; 110.000000000000 g EGG WITHOUT SHELL; 120.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 4.000000000000 piece GARLIC; 1.000000000000 15 ml tablespoon OREGANO, DRIED; 0.500000000000 5 ml teaspoon PEPPER, BLACK PEPPER; 1.000000000000 5 ml teaspoon SALT, AVERAGE; 0.250000000000 5 ml teaspoon PEPPER, BLACK PEPPER; 67.500000000000 g SUNFLOWER OIL

Vegetarian
Lactose free

Derived from ingredients – check the package label.

Good for lunch
Good for dinner

Less suited as a snack.

Pancakes of finely grated raw potato with egg, garlic, marjoram and caraway, fried in oil. 4 servings of 3 pancakes (about 12 in total), a meal on their own.

4 servingsFinal yield 1,060 g

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Ingredients

Display quantities

1,000 gPOTATO, PEELED
110 gEGG WITHOUT SHELL
120 gFLOUR, WHEAT FLOUR, SEMI-COARSE
4 clovesGARLIC
1 15 ml tablespoonOREGANO, DRIED
0.5 5 ml teaspoonPEPPER, BLACK PEPPER
1 5 ml teaspoonSALT, AVERAGE
0.25 5 ml teaspoonPEPPER, BLACK PEPPER
67.5 gSUNFLOWER OIL

Method

Finely grate the potatoes and squeeze out a little of the liquid (keep the starch that settles in the dough).
Add the eggs, crushed garlic, marjoram, caraway, salt, pepper and flour and mix to a thick batter.
Heat a layer of oil in a frying pan, spread the batter into thin pancakes and fry for 3–4 minutes per side until golden, adding oil as needed. Drain on kitchen paper.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 1,962.9 kcal
Protein: 47.9 g
Fat: 81 g
Carbohydrate: 247.1 g
Total carbohydrate (by difference): 274.9 g
Fibre (Fineli): 15.6 g
Saturated fatty acids: 10.7 g
Sodium: 2,649.1 mg
Salt (sodium × 2.5): 6.6 g

Per serving

Energy: 490.7 kcal
Protein: 12 g
Fat: 20.2 g
Carbohydrate: 61.8 g
Total carbohydrate (by difference): 68.7 g
Fibre (Fineli): 3.9 g
Saturated fatty acids: 2.7 g
Sodium: 662.3 mg
Salt (sodium × 2.5): 1.7 g

Per 100 g of finished food

Energy: 185.2 kcal
Protein: 4.5 g
Fat: 7.6 g
Carbohydrate: 23.3 g
Total carbohydrate (by difference): 25.9 g
Fibre (Fineli): 1.5 g
Saturated fatty acids: 1 g
Sodium: 249.9 mg
Salt (sodium × 2.5): 0.62 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Egg

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0