Golden Potato Pancakes with Smoked Sausage and Cucumber Salad

Name: Golden Potato Pancakes with Smoked Sausage and Cucumber Salad
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Czech
Ingredients: 2 pound russet potato (peeled and grated); 1 yellow onion (medium, grated); 6 clove garlic (minced); 2 eggs (large); 0.5 cup all-purpose flour; 1 teaspoon dried marjoram; 1.25 teaspoon salt; 0.5 teaspoon black pepper; 1 cup vegetable oil (for frying); 1.5 pound smoked kielbasa sausage (sliced into 1/2-inch rounds); 1 cucumber (large, thinly sliced); 0.5 cup plain Greek yogurt; 1 tablespoon fresh dill (chopped); 1 tablespoon white vinegar

Crispy, savory potato pancakes flavored with garlic and marjoram, served alongside pan-fried smoked sausage and a cooling cucumber salad, completed with a zesty garlic yogurt dip.

Prep: 35 min
Cook: 40 min
Total: 1 hr 15 min
Servings: 5
Cuisine: Czech
Difficulty: Medium

Dietary

Nut-Free
High-Protein

Ingredients

2 pound russet potato (peeled and grated)
1 yellow onion (medium, grated)
6 clove garlic (minced)
2 eggs (large)
0.5 cup all-purpose flour
1 teaspoon dried marjoram
1.25 teaspoon salt
0.5 teaspoon black pepper
1 cup vegetable oil (for frying)
1.5 pound smoked kielbasa sausage (sliced into 1/2-inch rounds)
1 cucumber (large, thinly sliced)
0.5 cup plain Greek yogurt
1 tablespoon fresh dill (chopped)
1 tablespoon white vinegar

Instructions

For the potato pancakes: Place the grated russet potatoes and grated yellow onion in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large bowl.
Add 4 cloves of minced garlic, large eggs, all-purpose flour, dried marjoram, 1 teaspoon of salt, and black pepper to the potato mixture. Mix well until everything is combined.
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot (a small drop of batter sizzles immediately), drop spoonfuls of the potato mixture into the pan, flattening them slightly into pancakes about 3-4 inches in diameter.
Cook for 4-6 minutes per side, or until golden brown and crispy. Remove cooked pancakes and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining batter, adding more oil as needed.
While the pancakes cook, pan-fry the smoked kielbasa sausage: In a separate skillet, cook the sliced smoked kielbasa sausage over medium heat until browned and heated through, about 5-7 minutes. Set aside.
Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber with white vinegar, 1/4 teaspoon of salt, and chopped fresh dill. Toss gently and let sit for 5 minutes.
Prepare the garlic yogurt dip: In a small bowl, combine the plain Greek yogurt and 2 cloves of minced garlic. Mix well.
Serve the warm potato pancakes immediately with the pan-fried smoked sausage, refreshing cucumber salad, and a dollop of garlic yogurt dip.

Notes

Ensure potatoes are thoroughly drained of liquid for crispier pancakes. The potato pancakes are best served immediately; they tend to lose crispness if kept warm.

Nutrition (per serving)

Calories: 710
Protein: 38.5 g
Carbohydrates: 50.1 g
Fat: 41.2 g
Fiber: 6.8 g
Sodium: 1850 mg
Saturated Fat: 12.5 g
Sugar: 5.1 g
Cholesterol: 130 mg