These delectable German potato pancakes offer a delightful departure from the usual breakfast fare. I personally love to enhance their flavor with a dollop of cranberry sauce and a drizzle of maple syrup.
Ingredients
2 large eggs
2 tablespoons of versatile all-purpose flour
¼ teaspoon of baking powder
½ teaspoon of salt
¼ teaspoon of pepper
6 medium-sized potatoes, meticulously peeled and finely shredded
½ cup of finely diced onions
¼ cup of vegetable oil
Directions
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In a spacious bowl, whisk together the eggs, flour, baking powder, salt, and pepper until well combined. Gently fold in the shredded potatoes and diced onions.
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In a generously sized skillet, heat the vegetable oil over medium heat. Drop heaping tablespoonfuls of the potato mixture into the sizzling oil in manageable batches. Flatten them slightly with a spatula. Cook until they turn a beautiful golden brown and become delightfully crisp, approximately 3 minutes on each side. Place them on a plate lined with paper towels to drain any excess oil. Continue this process until you've cooked all the potato mixture
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