Anonim

potato pancakes

02/18/2016 by simone | 5 comments

Whether potato pancakes, hash browns or grated cakes, the recipe is allowed on the table every day and tastes wonderful with a dip sauce. A specialty in which the potatoes are finely grated, refined with spices and baked in a pan with oil. You can find out exactly how the preparation works and which ingredients you can use to refine the dish here.

Potato pancakes belong in every recipe collection and are actually very easy to prepare. They can be served as a main course or as a side dish. They can also be varied great. For example, the dough can be refined with spices or grated carrots. You can also cover them with ham and cheese. But now just prepare it yourself:

Ingredients for approx. 8 potato pancakes

5-6 pieces of potatoes, 2 pieces of eggs, 2 pieces of garlic clove (pressed), 100 g of flour, 2 tablespoons of sour cream, 1 pinch of salt and 2 tablespoons of coconut fat for baking.

Ingredients potato pancakes

(Photo by: Gutekueche.at)

First peel the potatoes. I peel the peeled potatoes in cold water during peeling so that they do not turn brown.

peeled potatoes

(Photo by: Gutekueche.at)

Now each individual potato is roughly grated in a large bowl with a vegetable grater.

Grated potatoes

(Photo by: Gutekueche.at)

Now all other ingredients such as flour, eggs, garlic, salt and sour cream are added.

put all ingredients in a bowl

(Photo by: Gutekueche.at)

I mix everything well with a wooden spoon.

Mix the ingredients

(Photo by: Gutekueche.at)

I put the coconut fat in a pan and let it get hot. Now I pour the potato pancake in portions into the pan with a spoon and flatten it a little. Now it is already sizzling in the pan.

Fry potato pancakes

(Photo by: Gutekueche.at)

I use the existing dough to make more potato pancakes and fry them in the pan until they are golden yellow. The individual pieces are turned over several times by me. So they get a nice color and are well through. Each individual piece takes about 8-10 minutes. The temperature should be medium heat. If the heat is too high, they can burn themselves quickly.

roasted golden brown

(Photo by: Gutekueche.at)

As soon as the potato pancakes are fried golden yellow I give them out of the breakdown and let them drip on a kitchen paper. The potato pancakes can now be served. Deliciously simple!

finished potato pancakes

(Photo by: Gutekueche.at)

tip

Fresh, finely chopped herbs can now be added to the potato grater. Finely grated carrots can also be used in the batter. Furthermore, they can be covered with ham and cheese after baking, which is my favorite variant. If you really like it crispy and crispy, you should leave out the sour cream and put the potato pancakes as thin as possible in the pan.