Potato pancakes

Categories: Baked Fritters, Dairy recipes, Dinners recipes, Hanukkah Recipes, Potato Recipes, Shavuot, Vegetarian recipes

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Potato pancakes

Is there anything better than potato pancakes? The beautiful golden color, served with sour cream dip, and this time I also added cheese to the recipe to add some more flavor. A classic dinner with a nice salad. It will always be a crowd pleaser.
I love easy recipes like these that give you a delicious meal that everyone loves!

Makes 20 pancakes

Ingredients:

800 – 900 grams potatoes
It’s approx. 4-5 medium potatoes
1 medium onion
1 egg
70 grams flour (1/2 cup)
1 cup grated cheeses
(yellow cheese, parmesan, Kashkaval, Emmenthal)
1 tsp salt

Preparation:

1. Fill a pot with water and bring to a boil. Peel the potatoes. Cook one potato in the water until soft.  Refrigerate for half an hour and grate.

2. Chop the onion, put two Tbsp of oil in a pan and fry the onion until golden. Transfer to a bowl.

3. Grate the other potatoes and add to the bowl along with the flour, egg, cheeses, and salt, and mix well until combined.

4. Heat a few Tbsp of oil in a pan. Make a ping pong-sized ball with the mixture and place in the pan. Use a potato masher to flatten the ball to a 7-8 cm diameter pancake. Fry until golden on both sides and remove to drain on a plate lined with paper towels.

5. If you want to bake, not fry: Preheat an oven to 180°C. Line a baking tray with greased parchment paper and nicely arrange the pancakes on the paper. Bake for around 25 minutes or until golden. Don’t try and flip the fritters before the time is up. Flip and bake on the other side for 15 minutes or until golden.

Good to know…
You can flatten the pancakes with your hand or a spatula but I like the way it comes out with the masher.
If you want to make this non-dairy then leave the cheeses out. You can also stick to one type of cheese. The sour cream dip will be amazing with these pancakes.
You can bake them like in step 5. Making things ahead of time is important, right? You can also make these a day or two in advance and keep in the fridge. You can eat them hot, cold, or at room temperature.
Dried tomatoes also feature in the photos.

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