Potato pancakes
4 servings
30 minutes
Potato pancakes are golden and crispy small cakes infused with the aroma of fresh onions and the delicate taste of potatoes. This recipe is rooted in European culinary traditions where simple ingredients transform into culinary masterpieces. In different countries, they are known by various names: German Kartoffelpuffer, Jewish latkes, Polish placki. They can be served as a standalone dish with sour cream or sauces or used as a side dish. The tender texture inside contrasts with the appetizing crust, while a hint of lemon juice adds a special freshness. These pancakes are perfect for a cozy home dinner or festive gathering, warming with their flavor and reminding of traditions.
1
You can peel or leave the skin on the potato. Grate it on a coarse grater. Add an egg, chopped onion, flour, salt, and pepper. Mix well.
- Potato: 1 g
- Chicken egg: 1 piece
- Onion: 1 g
- Wheat flour: 1 g
- Salt: 1 g
2
Fry in olive or sunflower oil over medium heat, spooning the mixture onto the pan. Cook until golden brown on both sides.
- Lemon juice: 1 ml
3
Serve with sour cream or your favorite sauce.
