Louisiana Creole Potato Pancakes

Ingredients

In this Louisiana Creole adaptation, we have incorporated the vibrant flavors of the bayou by adding spices like paprika, cayenne pepper, and garlic powder. We have also introduced bell peppers and scallions to enhance the taste and provide a touch of sweetness. These additions give the dish a unique Louisiana Creole twist while still maintaining the essence of the original Draniki. We alse have the original recipe for Draniki, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, grated 1 small onion, grated
• 1/2 bell pepper, finely diced 1/2 bell pepper, finely diced
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, grated onion, diced bell pepper, sliced scallions, flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
3. 3.
   Take a handful of the potato mixture and shape it into a pancake, about 1/4 inch thick. Repeat with the remaining mixture.
4. 4.
   Carefully place the potato pancakes in the hot skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
5. 5.
   Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
6. 6.
   Serve the Louisiana Creole Potato Pancakes hot with your favorite Creole sauce or a dollop of sour cream.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help achieve a crispier texture.
• Bell peppers — You can use any color of bell pepper for this recipe, but red or green bell peppers work particularly well.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for extra heat or reduce it for a milder flavor.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Cajun seasoning to the potato mixture.
• Serve the Louisiana Creole Potato Pancakes with a side of remoulade sauce or hot sauce for an authentic Creole experience.
• If you prefer a lighter version, you can bake the potato pancakes in the oven instead of frying them. Simply brush them with a little oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Serving advice

Serve the Louisiana Creole Potato Pancakes as a main course accompanied by a fresh green salad or as a delightful appetizer for a Louisiana-inspired feast.

Presentation advice

Arrange the Louisiana Creole Potato Pancakes on a platter and garnish with a sprinkle of chopped scallions or parsley. Serve them with a side of Creole sauce for dipping or drizzling.