Potato pancakes reinvented: Quick recipes for modern home cooks
Potato pancakes are often seen as labour-intensive because of the need to grate the potatoes. But this isn’t necessarily the case. Pancakes can also be made from boiled potatoes, especially if they are leftovers from dinner. If you have cottage cheese in the fridge, these pancakes can turn out tastier than expected.
21 June 2024 21:04
Potato pancakes made from raw and boiled potatoes are pretty different dishes. It's challenging to compare them. The latter has the advantage of being more economical and much faster to prepare.
More protein
I added cottage cheese to the boiled potatoes and blended everything. As a result, the pancakes became creamy and soft. Of course, dairy in pancakes, including potato ones, is nothing new. Some people also add sour cream to the classic pancakes made from grated raw potatoes. It makes them tastier and more delicate. Besides taste, dairy also enhances nutritional value, and cottage cheese is high in protein.
Potato pancakes with cottage cheese
Ingredients:
- 250 grams boiled potatoes,
- 200 grams cottage cheese,
- 2 eggs,
- 500 millilitres flour,
- half a teaspoon of salt,
- a pinch of baking soda,
- oil for frying.
Preparation:
- Add cottage cheese to the boiled potatoes and blend until smooth.
- In a large bowl, combine flour, salt, and baking soda. Add the eggs and blended potato mixture.
- Knead the dough, then roll it out and cut it into slices. Flatten each slice in your hands and coat it with flour.
- Heat oil in a pan and fry the pancakes on both sides until golden.
- Place them on a plate lined with paper towels to drain the excess oil.
- Serve the pancakes with sour cream or more cottage cheese. They also pair well with vegetables.
