Potato cutlets
4 servings
60 minutes
Potato fritters are a fragrant and crispy dish of Belarusian cuisine that embodies the warmth of home. Their history is rooted in rural culinary traditions where potatoes have always been in focus. The tender potato mass enriched with butter and flour turns into golden fritters with an appetizing crust. They have a soft, creamy taste with pleasant notes of baked potatoes. They pair wonderfully with sour cream, mushroom sauce, or fresh vegetables. Potato fritters are suitable for breakfast, lunch, or dinner and make an excellent side dish for meat dishes or a standalone snack. This simple yet heartfelt treat always delights with its tenderness and rich flavor.
1
First, peel the potatoes and boil them in slightly salted water, and once the potatoes are cooked, drain the water, add butter to the potatoes, and mash them well into a puree. Now, to this puree, add about one and a half tablespoons of flour, two eggs, and mix the mixture until homogeneous (more flour may be needed).
- Potato: 1 kg
- Salt: 1 teaspoon
- Butter: 40 g
- Wheat flour: 35 g
- Chicken egg: 2 pieces
2
From the dough we have, we shape patties, form round cutlets, and fry them in a hot pan with any vegetable oil. Fry the patties until a golden crust forms. Then, flip the cutlets and fry them on the other side as well.
- Vegetable oil: 30 ml
