Potato Pancakes, Hearty
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), mainly waxy
- 4 egg (s)
- 2 large onions
- 1 teaspoon salt
- some nutmeg
- 4 pinches pepper
- 3 clove (s) garlic
- 1 zucchini
- 1 carrot (s)
- 500 ml vegetable oil, simple
- 2 teaspoon, heaped oatmeal
- 2 teaspoons flour
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and do not grate too finely. Conn. Put the mixture in a sieve and gently squeeze out the potato juice.
- Now wash and peel the onions, carrots and zucchini and rub them into the potato mixture.
- Beat the eggs and add a little nutmeg, salt and pepper, as well as the very finely chopped garlic cloves and the oat flakes and stir everything well. Then add so much flour until it is not too tightly bonded.
- Put some vegetable oil in a pan and let it get very hot. Using a large wooden spoon, add some potato mixture to the pan and form a flatbread with a diameter of approx. 12 cm and a thickness of approx. 1 cm. Brown until crispy on both sides and drain well.
- Tastes as a side dish:
- Herbal quark, garlic quark, applesauce, apple cabbage, sugar beet cabbage.
- Or a slice of smoked ham.
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