Do not grate the potatoes and onions too finely (!). (I just do it in the food processor). Salts to taste. To bind and to make the potato pancakes nice and crispy, stir the breadcrumbs into the mixture until the potato dough is somewhat bound. The amount of breadcrumbs depends on the moisture of the potatoes.
Heat a pan and pour in plenty of oil. When the oil is hot (!), Add small cakes of potato dough to the pan and fry until crispy.
The potato pancakes swallow plenty of oil. You have to give in to oil more often. Unfortunately, that`s the only way they taste really good!
After frying, place the potato pancakes on a plate lined with kitchen paper. This will suck up some of the oil. The potato pancakes stay crispy and don`t have as many calories.
This goes well with applesauce, apple cabbage, pear feast, sugar beet syrup or hearty: salt and black pepper from the mill
And now the hit: A gourmet variant: Smoked salmon and a dollop of crème fraîche are enough with the potato pancakes. A dry white wine completes the whole thing.
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