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Potato Pancakes

Crisp-edged, soft-centred pancakes of coarsely grated potato and onion, bound with egg and a little flour and shallow-fried in hot oil. Eaten across Central and Eastern Europe, as placki ziemniaczane, latkes or reibekuchen, straight from the pan with sour cream or apple sauce.

BreakfastVegetarian8g+ fibreUnder 30 min
30 min15 prep · 15 cookEasy585 kcalper serving
Potato Pancakes

Instructions

  1. Peel 300 g of floury potatoes and grate them on the coarse side of a box grater into a large bowl. Peel and grate 50 g of onion in with them, the onion juice keeps the potato from browning while you work.
  2. Tip the gratings into the centre of a clean tea towel, gather it into a bundle and squeeze hard over a second bowl, wringing out as much liquid as you can. The drier the potato, the crisper the pancake.
  3. Let the squeezed liquid stand for a minute until a chalky white layer of starch settles on the bottom of the bowl. Pour off and discard the water, scrape the starch back into the potato, it binds the pancakes and keeps them tender.
  4. Add 1 egg, 1 tbsp of plain flour, 0.5 tsp of fine sea salt and several grinds of black pepper. Mix thoroughly with a fork until the shreds are evenly coated, and fry straight away before the mixture turns grey and weeps.

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Per serving

585kcal
13gprotein
59gcarbs
34gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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