Krokety – Fried potato balls

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Krokety-Fried potato balls
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Votes: 9
Rating: 3.78
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Servings Prep Time
5people 15minutes
Cook Time
20minutes
Servings Prep Time
5people 15minutes
Cook Time
20minutes
Krokety-Fried potato balls
  • 1
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Votes: 9
Rating: 3.78
You:
Rate this recipe!
Servings Prep Time
5people 15minutes
Cook Time
20minutes
Servings Prep Time
5people 15minutes
Cook Time
20minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
  2. Drain all the water; mash the potatoes till free of lumps, and let cool.
  3. Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
  4. Out of the dough form little balls about the size of a quarter.
  5. In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
  6. Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
  7. Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
  8. Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
  9. Turn all the balls over so they cook evenly from both sides.
  10. Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
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Posted in Side dishes

Řízek- Breaded fried meat

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IMG_5568

Řízek- Breaded fried meat
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Servings
8people
Servings
8people
Řízek- Breaded fried meat
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Servings
8people
Servings
8people
Ingredients
Servings: people
Units:
Instructions
  1. Prepare 1 plate, and 2 serving bowls.
  2. On the plate pour 2 cups of flour.
  3. In one bowl beat 4 eggs with half a teaspoon of salt and two tablespoons of milk.
  4. Into the third bowl pour plain breadcrumbs.
  5. Place the dishes in this order next to each other.
  6. Prepare the meat. Řízek is usually made from pork, chicken, or fish. If you are using pork or chicken, tenderize the meat with a meat mallet to an even thickness.
  7. Salt each piece from both sides and place on a plate.
  8. Take the first piece of meat, coat it with the flour from both sides. With the help of fork dip the meat in the egg mixture, let drip off the exes egg, and coat in the breadcrumbs.
  9. After you coat all the pieces, preheat oil ( 1/4 inch high) in a frying pan. Turn the heat to medium and fry the meat from both sides till golden brown.
Recipe Notes

Serve with potato salad or any potato side dish.

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Posted in Main dishes

Bramboráky – Potato pancakes

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Bramboráky - Potato pancakes
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Votes: 5
Rating: 3.6
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Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Bramboráky - Potato pancakes
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Votes: 5
Rating: 3.6
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Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Ingredients
Servings: pancakes
Units:
Instructions
  1. Peel the potatoes and shred them in a bowl with a cheese grader on small or big holes.
  2. Mince garlic with salt and add with the rest of the ingredients to the potatoes. Mix well.
  3. Preheat ¼ cup of oil in a frying pan, spoon out the dough on the pan, and spread it out to create even height pancake shape.
  4. When the edges turn golden brown and the centre yellow, flip and fry on the other side.
  5. When done place on a paper towel to drain exes grease. Serve warm.
  6. After frying several pancakes you may have to add more oil.
Recipe Notes

To this recipe you may also add chopped ham or sausage.

Serve warm with ketchup, barbecue sauce, or Thousand Island dressing.
great for light dinner or lunch.

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Posted in Main dishes

Svíčková- Roast with Creamy, vegetable sauce

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Svíčková- Roast with Creamy, vegetable sauce
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Votes: 4
Rating: 4.5
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Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Svíčková- Roast with Creamy, vegetable sauce
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Votes: 4
Rating: 4.5
You:
Rate this recipe!
Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Ingredients
Servings: people
Units:
Instructions
  1. Peel the carrots and parsnips. Cut the brown skin off of the celeriac (celery root). Chop the vegetables in a food processor. Chop the onion.
  2. Slice the bacon into thin 1 inch thick pieces.
  3. Wash the roast, and with a skinny knife cut deep openings into the meat. Stuff the bacon pieces into the openings.
  4. Rub the roast with salt and pepper. Preheat oil in a large roasting pan. Brown the roast all sides.
  5. Remove the roast onto a plate , and cover with foil. Make sure not to puncture the meat.
  6. Into the same pan add carrots, parsnip, celeriac, bay leafs, allspice, and 1/2 cup of water. Stir well. Turn the heat to medium, cover with lid, and simmer for 10 minutes.
  7. Add chopped onion and 1 1/2 more cups of water. Cook for 5 more minutes.
  8. Place the roast back into the pan with vegetables. Cover the roast with the vegetables to prevent the roast from drying out.
  9. Preheat the oven to 325 ˚F. Cover the pan with lid, and place it in the oven. Bake for 2 1/2 to 3 hours. Turn the meat over every half an hour. Place the vegetables back on the roast every time .
  10. When the meat is tender, remove from oven and place the pot back on the stove. place the meat onto a plate and cover with a foil. Remove the Bay leafs and discard.
  11. Set up your blender. Spoon out all the contents (or half at a time) from the pan into the blender and blend for 30 seconds.
  12. Pour the vegetable purée back into the pan, add heavy cream, milk, and pinch of salt. Bring to a boil and while stirring, cook for 5 minutes. To draw out the flavors add a few drops of lemon juice.
Recipe Notes

This dish is served with Bread dumplings, and a spoon full of cranberry sauce.
If you are not able to find Celeriac (Celery root), just increase the amount of carrots and parsnip to 3 cups each.

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Posted in Main dishes, Recipes