Simple potato pancakes
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 297 / Protein 11g / Carbohydr. 53g / Fat 4g
Ingredients (4 servings)
| 500 g | potatoes (waxy) |
| 2 | onions |
| 1 tsp | salt |
| 0.25 tsp | pepper |
| 0.25 tsp | nutmeg (ground) |
| 2 | eggs |
| 180 g | all-purpose flour |
| vegetable oil for frying (approx. 150ml) | |
| smoked salmon for serving | |
| sour cream for serving |
Utensils
frying pan, plate, vegetable peeler, rubber spatula (optional), ice cream scoop (optional), large bowl, cutting board, knife, paper towel, grater
Wine Tip
Cider, 2014
Sparkling Cider: the ideal companion for potato pancakes – especially when served with apple sauce. The perfect drinking temperature is 12°C/53°F.
Step 1
Peel onions and cut into fine cubes. Peel potatoes and grate using the large holes on a box grater. Transfer to a large bowl.
vegetable peeler, large bowl, cutting board, knife, grater
2 onions / 500 g potatoes
Step 2
Generously season potatoes with salt, pepper, and nutmeg. Then add in onions, eggs, and flour. Mix well until fully combined and sticky. Add extra flour if needed.
large bowl, rubber spatula
1 tsp salt / 0.25 tsp pepper / 0.25 tsp nutmeg / 2 eggs / 180 g all-purpose flour
Step 3
Heat vegetable oil in a frying pan.
frying pan
vegetable oil for frying
Step 4
Working in batches, drop little mounds of potato mixture into the frying pan. Press lightly to flatten. Fry until golden, approx. 2 – 3 min. on each side. Transfer to a paper towel-lined plate to absorb extra oil. Serve with smoked salmon and sour cream.
frying pan, plate, ice cream scoop, paper towel
smoked salmon for serving / sour cream for serving
