Crispy and tender potato pancakes with eggs and garlic
Ingredients
- 3 potatoes, large
- Salt to taste
- 1 egg
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 50ml vegetable oil
Utensils
- pan
- knife
- grater
- bowl
- baking paper
- frying pan
- turner
Instructions
- Peel the potatoes, place in boiling salted water and cook for about 8-10 minutes.
- Then allow the potatoes to cool and grate into a bowl.
- Add the egg, cornstarch and garlic powder and mix, then season with salt .
- Lay out baking paper on the work surface.
- Put 2-3 tablespoons of potato dough on the baking paper.
- Use this to form a flat potato pancake.
- Process the entire dough in this way.
- Potato pancakes for approx. 20-30 minutes in put in the freezer.
- Then heat the vegetable oil in a frying pan.
- Fry the potato pancakes one after the other over a medium heat for approx. 2-3 minutes on each side until golden.
- Potato pancakes taste best with herb yoghurt, sour cream or apple sauce.
