Potato pancakes
by Tavolino
Classic, crispy potato pancakes with the perfect texture, prepared according to a proven recipe that prevents them from soaking up oil.
Ingredients
- potatoes 0,5 kg
- all-purpose flour 0,5 tablespoon
- onion 0,25 piece
- egg 1 piece
- salt 2 pinches
- vegetable oil for frying
Preparation
- 1
Peel the potatoes and grate them using the fine side of a box grater directly into a large, shallow bowl.
- 2
Tilt the bowl with the potatoes gently and let it sit for 5 minutes so the juice drains to the side.
- 3
In the meantime, pour off the accumulated juice without stirring the potatoes.
- 4
Finally, press the potatoes down to the bottom of the bowl with your hand to remove the remaining juice.
- 5
Add 0,5 tablespoon of all-purpose flour, 0,25 piece of finely grated onion, 1 egg, and 2 pinches of salt.
- 6
Heat a frying pan with vegetable oil.
- 7
Mix the potato mixture.
- 8
Spoon portions of the mixture (1 full tablespoon each) into the hot oil and spread them into thin pancakes.
- 9
Fry over medium heat for 2-3 minutes until golden brown.
- 10
Flip the pancakes over and fry for another 2-3 minutes.
- 11
Place the finished pancakes on a plate lined with a paper towel to drain off excess fat.