Potato Pancakes – Potato Pancakes from Hinterland
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 1 large onion (s)
- 3 egg (s)
- 2 tablespoon flour or alternatively:
- 2 tablespoon oat flakes, fine or oat bran
- a bit salt
- some pepper
- 1 pinch (s) sugar
- 1 small Bunch parsley, very finely chopped
- 5 leaves lovage (Maggi herb), very finely chopped
- possibly celery greens, very finely chopped
- Oil, (rapeseed oil) for frying
Print Recipe
Pin Recipe Instructions
- Grate the peeled and washed potatoes medium coarsely. Squeeze out in a cloth.
- Grate the peeled onion medium coarsely as well. Put both in a bowl and mix well with the other ingredients; if necessary, whisk the eggs beforehand.
- Let it rest a little and then bake a small sample in a frying pan in the heated oil and season to taste. If necessary, then season again.
- Pour the mixture into the pan in portions with a small sauce spoon and bake small flatbreads for about 3 minutes until they are golden yellow. Don`t save on oil when frying.
- Drain the potato pancakes on a kitchen towel or kitchen paper and serve quickly (hot).
- I prefer beet or maple syrup as a dip.
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