Potato pancakes look like a dish you cannot ruin. Yet they are the ones people get wrong most often: the mixture runs, the pancakes fall apart in the pan, and the middle stays raw.
The recipe for potato pancakes was shared by the cookery site mojegotowanie.pl.
Most cooks rescue the situation with flour — and end up with rubbery pancakes. In fact the potato already has everything it needs.
What you need
- 500 g potatoes
- 1 onion
- 1 egg
- 6 g flour — about half a tablespoon
- 5 g salt
- oil for frying
How to cook
1. Grate the potatoes. Peel and grate finely, so you get a pulp rather than straws.
2. Drain — and keep the liquid. Put a sieve over a bowl, add the potatoes and let the liquid run off, pressing with a spoon. Leave for three to six minutes: the starch will settle at the bottom of the bowl.
This is the key trick. Pour off the liquid and return the starch from the bottom to the mixture — it binds the pancakes without extra flour.
3. Mix the batter. Add a teaspoon of that starch to the drained potatoes, along with finely chopped onion, the egg and half a spoon of flour. Mix until combined.
4. Fry in well-heated oil. Pour enough to cover the whole base of the pan. One spoon of mixture makes one pancake; spread it with the spoon so they are medium-sized and not too thick.
Fry each side to golden, two to three minutes. Turn only once the bottom has browned properly.
5. Serve immediately. Sour cream with spring onion, garlic sauce or mushroom gravy all work.
Some prefer the sweet version — then the pancakes are dusted with sugar and served with plain yoghurt.
__I5__
The whole dish takes about 45 minutes including peeling.
As a reminder, potatoes are also the base of our German-style salad recipe.
Nota bene
Bucha FM is an independent news site and station for the Bucha district. We cover what matters to the community, and we work for you — and because of you. Joining the people who make this possible is simple: support us with any amount.
Comments
No comments yet — be the first.