Crispy Potato Pancakes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 large potato (s)
- 2 egg (s)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) sugar
- 1 pinch (s) nutmeg
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and roughly grate the potatoes, put them in a sieve to drain (under which there is a bowl). After about 1/2 hour, carefully pour off the drained potato water (so that the potato starch that has collected at the bottom remains in the bowl!)
- Add the eggs, the grated potatoes and the spices to the potato starch and mix everything well. Heat the oil in a pan and place small potato pancakes in the pan with a tablespoon (press down a little). Fry the buffers for approx. 3 - 4 minutes on each side. Applesauce tastes good with it, which food lovers prefer with a syrup or a little sugar.
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