Each people from around Europe and beyond seems to have their own version of potato pancakes. This is the German way: very thin, browned to crispiness, salty and onion-flavored, served next to a generous dollop of slightly sweet applesauce. I, for one, am a great fan of these. :)
Recipe source: Saveur.
Last year: Gnocchi al pesto (Italian).
Two years ago: Pizza Margherita (Italian).
Three years ago: Pickled carrots in salt brine with honey and mustard (vegan).
Four years ago: Baby making and no cooking :).
Ingredients (makes 8, serves 3-4 people):
- 1 kg potatoes
- 2 medium yellow onions
- 30 g all-purpose flour
- 3 eggs
- salt and white pepper to taste
- vegetable oil for frying
- applesauce to serve
Peel the potatoes and onions and finely grate them. Place in a colander and let them drain, squeezing the extra water out of them. Transfer the dried mass to another bowl. Slowly pour away the water produced from the draining until you reach the starch layer on the bottom. Get the starch and pour it on top of the potato-onion mix.
Add the flour and the eggs, salt and pepper and mix until well combined.
Form 8-9 rounds out of the mass and press them to a thin thin state :).
Heat the oil in a large pan and fry a few at a time.
For about 4-5 minutes on each side until browned.
Remove them from the pan and proceed with the next pancakes, adding more oil as you go.
Serve them warm, next to some applesauce.
It's done, dig in! :)
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