Mecklenburg Potato Pancakes

Ingredients

While the original Gamjasaelleodeu is a Korean dish made with potatoes, the Mecklenburg adaptation focuses on creating savory potato pancakes. The Mecklenburg version incorporates grated potatoes, onions, and flour, resulting in a different texture and flavor profile. Additionally, the cooking technique involves pan-frying instead of deep-frying, giving the pancakes a crispy exterior. We alse have the original recipe for Gamjasaelleodeu, so you can check it out.

• 4 large potatoes, peeled and grated (800g / 1.76 lb) 4 large potatoes, peeled and grated (800g / 1.76 lb)
• 1 medium onion, grated 1 medium onion, grated
• 2 tablespoons all-purpose flour (15g) 2 tablespoons all-purpose flour (15g)
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a spoonful of the potato mixture and flatten it into a pancake shape. Place it gently into the hot oil.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
7. 7.
   Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
8. 8.
   Serve the Mecklenburg Potato Pancakes hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onions — Grate the onions finely to ensure they blend well with the potatoes and distribute their flavor evenly.

Tips & Tricks

• For extra flavor, add a pinch of garlic powder or chopped fresh herbs to the potato mixture.
• Serve the pancakes with sour cream or applesauce for a traditional Mecklenburg touch.
• Experiment with different toppings such as smoked salmon, sautéed mushrooms, or grated cheese to create unique flavor combinations.
• To make the pancakes crispier, press them gently with a spatula while frying.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Mecklenburg Potato Pancakes as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or sausages. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Mecklenburg Potato Pancakes on a platter, garnished with a sprinkle of fresh herbs such as parsley or chives. Serve them with a dollop of sour cream or applesauce on the side for an appealing presentation.