Potato latkes with sugar and sour cream

Ingredients for 4 servings:

• 4 large potatoes
• 1 small onion(s)
• 2 eggs
• 3 tbsp flour
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 200 g sour cream
• 4 tsp sugar
• lots of oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A potato pancake variation. Latkes are part of Eastern European Jewish cuisine.

Peel and finely grate the potatoes and onions. Place them in a bowl, mix, and beat with the eggs. Then add the flour, baking powder, salt, and pepper. Stir everything in thoroughly. Heat a splash of oil in a pan and add two heaped tablespoons of the mixture. Fry both sides of the small pancake until golden brown. Repeat this process until all the potato batter is used. This should make enough for eight small pancakes. Serve the finished pancakes on plates with sugar and sour cream. I use one teaspoon of sugar for two pancakes, which I sprinkle on top. Two heaped tablespoons of sour cream per serving make this sweet and savory dish irresistible.