Potato pancakes
These latkes taste heavenly juicy on the inside and crispy on the outside. They are spicy, aromatic and so delicious. You can make the potato pancakes with just a few common ingredients using the recipe. They can be served as a side dish or as a main meal.
Servings 22 pieces
Ingredients
- 1 kg potatoes floury
- 2 onions medium
- 2 eggs
- 40 g flour
- 1.5 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/4 tsp nutmeg grated or to taste
- vegetable oil for frying
Instructions
- Peel potatoes and onions.
- Grate the onions into a mixing bowl using a coarse grater.
- Grate the potatoes into the onions using the coarse grater too, stirring constantly to prevent the potatoes from darkening.
- Salt the potato onion mixture, stir it, pour it into a fine sieve, hang it over a bowl and allow the excess liquid to drain for about 5 minutes. You can stir the mixture carefully again and again.
- Put the drained potato mixture back into a mixing bowl, add eggs, flour, nutmeg and black pepper and mix together.
- Pour some vegetable oil into a frying pan and heat it up.
- Add a heaped tablespoon of potato mixture per potato pancake to the pan and flatten them slightly.
- Fry the potato pancakes over a medium heat until golden brown on both sides, adding a little vegetable oil as required.
- Immediately after frying, drain the potato pancakes briefly on kitchen paper and serve warm.
Notes
- Floury potatoes are best suited for the potato pancake recipe.
- To prevent the grated potatoes from getting dark, grate the onions first, then add the potatoes and mix them together again and again.
- Season the potato mixture to your taste.
- Take note of the detailed tips and tricks for making the potato pancakes at the top of the article.