Potato pancakes

Potato pancakes can also cook in large quantities in the oven and keep warm at about 50 °. Potato pancakes taste very good if you sprinkle them with sugar and served with homemade apple sauce or apple sauce. Even with turnip tops, or a slice of black bread with butter, potato pancakes are served. A waxy variety Peel and wash potatoes, drain and rub with the use of a food processor finely grind.


Peel the onion, also finely grind and mix with the potato mixture. The grated potato mixture into a clean dish cloth and squeeze out the juice. Beat the eggs with the potato mixture and stir in flour. The batter for the fritters with pepper and salt. Heat 1 tablespoon oil in a nonstick pan and bake for three potato pancakes. 1 tablespoon for each potato cake potato mixture into the pan and spread it with a spoon to a small potato pancakes, as shown in the photo above.

Once the edge is golden brown and the potato pancakes with a spatula and turn the other side is also golden brown. Reduce heat slightly. Potato pancakes from the pan and bake in a preheated oven at 50 ° warm. Heat remaining oil in the pan and the remaining potato cakes until golden brown.


¤ 500 g Potatoes, waxy
¤ 1 Onions
¤ 2 Eggs
¤ 30 g Flour
¤ Pepper, salt
¤ 2 tablespoons Oil

6 servings – 137 calories per serving, 30 mins Prep – 30 mins Total