Dutch Potato Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 lare potato (s)
- 3 tablespoon flour (0 g)
- 4 tablespoon condensed milk (0 g)
- 1 onion (s) (50 - 80 g)
- 2 egg (s)
- 1 ½ teaspoon salt
- Pepper, freshly ground, white
- 250 ml oil for frying
Print Recipe
Pin Recipe Instructions
- Here are the original Dutch potato pancakes! They just taste great.
- Peel potatoes. Wash under cold water and pat dry well. Grate the coarse side in a bowl. Whisk the flour and canned milk together in a small bowl. Grate the onion and add the eggs and stir well. Drain the water from the grated potatoes. Stir the flour dough into the potato mixture and season with salt and pepper.
- Gradually let the oil get very hot in a large pan. Spoon in the potato dough and fry the buffers for 3 minutes on each side. Take out, let the fat drip off and place next to each other (not on top of each other). Serve hot.
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