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Potato Pancakes

vxda

An exceptional recipe for exceptionally crispy, traditionally prepared potato pancakes. They will be beautifully browned and aromatic.

Print Report
Potato Pancakes
Prep time 20 min
Cook time 30 min
Servings
🌱
Difficulty Easy
Category Vegetarian dishes

Ingredients

  • 1 kg peeled potato
  • 2 pcs eggs
  • 120 g onion
  • 20 g wheat flour
  • chives
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • frying oil or lard

Instructions

  1. 1

    Peel the potatoes, then grate them. You can use a grater with small holes or a food processor/grinder equipped with the appropriate attachment.

  2. 2

    Squeeze out the excess liquid from the potato mixture. I use a cotton cloth for this purpose. I collected about 100 ml of liquid in a separate bowl (sometimes it's even 150 ml of water). The mixture should be moist but without standing water.

  3. 3

    Set aside the water. Do not pour out the squeezed water. Set it aside in a bowl for 10-20 minutes. After this time, the potato starch should settle to the bottom of the dish.

  4. 4

    Use the starch. Pour out all the water. At least one tablespoon of starch will remain at the bottom, which I recommend adding back to the grated potatoes.

  5. 5

    Prepare the enhancements. Finely chop the chives and onion. Although these ingredients are not necessary and can easily be omitted when preparing potato pancakes, I highly encourage you to add at least a little chives.

  6. 6

    Add the extras. To the bowl with the grated potatoes, add the starch that has accumulated at the bottom (after removing the excess water). Also, crack in two eggs. Add two level tablespoons of all-purpose flour and one level teaspoon each of sugar, salt, and pepper. Don't forget the chopped chives and onion.

  7. 7

    Mix. Thoroughly combine all the ingredients of the mixture.

  8. 8

    Start frying. Prepare a medium or large skillet with a thick bottom and start heating it up. Add 2-3 tablespoons of lard (I use goose lard, but good pork lard will also work, and as a last resort, vegetable oil for frying). Use a large spoon to place portions of the potato mixture onto the skillet. Flip the pancakes over when they become browned on the underside. If they are browning too quickly, reduce the heat. If they are still too pale after a few minutes, increase the heat. The frying time depends on the skillet, the burner's heat, and the thickness of the pancakes. As a guideline, it should not take longer than three minutes per side. Fry all the potato pancakes this way. You should get at least 20-25 pancakes. After removing them from the skillet, you can place the pancakes on a plate lined with paper towels to absorb excess grease.