Potato Latkes with Sugar and Sour Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- 1 small onion (s)
- 2 egg (s)
- 3 tablespoon flour
- 1 teaspoon Baking powder
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper
- 200 g sour cream
- 4 teaspoons sugar
- lots oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and finely grate the potatoes and onions. Put both in a bowl, mix and stir with the eggs. Then add flour, baking powder, salt and pepper. Mix everything in carefully.
- Heat a dash of oil in a pan and add two heaping tablespoons of the mixture. Now fry both sides of the small buffer until golden brown. Repeat the process until all of the potato batter is used up. The amount should be enough for eight small buffers.
- Arrange the finished buffers on plates with sugar and sour cream. A teaspoon of sugar is enough for me to make two buffers with which I sprinkle them. Two heaping tablespoons of sour cream per serving make the sweet and savory dish irresistible.
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