Okay, so I’ve been craving potato pancakes lately. You know, those crispy, golden-brown discs of deliciousness? But every time I made them, I hit the same roadblock: what the heck do I eat with them for dinner? I mean, they’re great on their own, but they don’t exactly make a complete meal, right? So, I decided to tackle this head-on and turn it into a little culinary adventure.
Experiment Time
First, I whipped up a batch of my go-to potato pancake recipe. Nothing fancy, just some grated potatoes, onions, eggs, and flour. Fried them up until they were perfectly crispy, and then the real fun began.
Dips, Dips, and More Dips
I started with dips, ’cause who doesn’t love a good dip? I raided my fridge and pantry and came up with a few contenders:
- Sour cream: A classic for a reason. Creamy, tangy, and cools down the hot pancakes.
- Applesauce: Sounds weird, but it’s actually a traditional pairing. The sweetness complements the savory pancakes surprisingly well.
- Spicy mayo: Mixed some mayo with sriracha for a kick. It was good, but maybe not my favorite with the pancakes.
Salad Days
Next, I figured I should probably get some greens in there. I tossed together a simple salad with mixed greens, cherry tomatoes, and a light vinaigrette. The crispness of the salad was a nice contrast to the soft, fried pancakes. It felt like a good balance, you know?
Get Roasted
Then, I remembered I had some Brussels sprouts in the fridge. I love roasted Brussels sprouts! I halved them, tossed them with olive oil, salt, and pepper, and roasted them in the oven until they were crispy and caramelized. Let me tell you, the combination of the warm, slightly bitter sprouts with the potato pancakes was a total winner. I added a little squeeze of lemon, and it was awesome!
Sweet Ending
I did not stop there, I even tried some sweet stuff. I had some real maple syrup, and let me tell you, it’s way better than the fake pancake syrup. It’s like a whole different level of flavor. I also had some jam and fresh berries. They all tasted pretty good with the pancakes, especially if you want something sweet.
The Verdict
After all this experimenting, I realized there’s no one right answer. It really depends on what you’re in the mood for! But for me, the roasted Brussels sprouts were the surprise star of the show. They just paired so well with the potato pancakes. The salad was a solid choice too, for a lighter, fresher meal. And of course, you can’t go wrong with the classic sour cream or applesauce. Even the sweet stuff like maple syrup and berries can work if you’re feeling it. So, next time you’re making potato pancakes, don’t be afraid to get creative with your sides. You might just discover your new favorite combination!
Post Comment