I’m not a big fan of potato pancakes, but I enjoy eating them from time to time. Of course, the best ones are still warm.
The recipe is taken from my mother, who has always been making them this way. Hence lard for frying, but can be replaced with oil.
- 1 kg of potatoes
- 1 onion
- 2 eggs
- 4 tablespoons of flour
- lard for frying (can be replaced with oil)
We peel the potatoes. Grate potatoes : half on large mesh and half on smaller mesh.
We also grate the onion on a grater, but we can also finely chop it.
Add the potatoes, onion, eggs, flour, 1/2 tablespoon of salt and a little pepper. We mix everything up.
We heat up the lard in a pan. We use a spoon to form portions of the dough. Fry until golden on both sides. Put it on a plate lined with a paper towel.
Finished! Enjoy your meal!
Serve with cream or sugar, but also with stews.
You can drain the excess water from the potatoes, but as my mother thinks, there is no need to do so, because it makes the pancakes more crunchy.