Potato pancakes
4 servings
40 minutes
Traditional Hanukkah recipe.
1
Preheat the oven to 200 degrees. Grate the potatoes on a coarse grater and immerse them in ice water. Carefully remove the potatoes with a slotted spoon without pouring out the water: drain the potatoes.
- Potato: 4 pieces
2
Leave the remaining water for 10 minutes to allow the starch to settle at the bottom. Carefully pour off the top water, leaving the milky suspension (starch) at the bottom. Transfer the potatoes to the bowl with the starch.
- Potato: 4 pieces
3
Grate the onion or chop it very finely. Whisk the eggs. Add the onion, eggs, beer, and flour to the potatoes, season with salt and pepper.
- White onion: 1 head
- Chicken egg: 2 pieces
- Beer: 0.5 glass
- Wheat flour: 3 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: pinch
4
Cover the cutting table with paper towels. Heat 1/4 of the oil in a heavy skillet. Pour 1/2 cup of batter into the skillet, carefully shaping it into a pancake.
- Vegetable oil: 3 tablespoons
- Wheat flour: 3 tablespoons
5
Fry on both sides until golden brown, for 4 to 6 minutes. Transfer to towels to drain, place in a warm oven to keep from cooling. Serve with sour cream. You can also serve apple sauce or caviar with the pancakes.
- Vegetable oil: 3 tablespoons
- Sour cream: 4 tablespoons
