Potato pancakes Lore

Ingredients for 4 servings:

• 1 cup of dough (potato pancake dough) from the refrigerated counter
• 1 carrot(s)
• 1 zucchini
• 1 onion(s)
• 1 tsp, leveled salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 2 eggs
• 2 tsp, heaped cornstarch
• Oil, neutral

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Transfer the potato pancake batter to a colander and drain. In the meantime, peel the onions and carrots, and wash and trim the zucchini. Grate the vegetables and then add them to a large mixing bowl with the drained potato pancake batter. Add the eggs, cornstarch, and seasonings and mix well. Heat one or two pans (this will speed things up) with plenty of oil on high, then reduce the heat to level 2 (electric stove). Drop in the batter in tablespoonfuls (about three per pan) and fry the pancakes until crispy on both sides. Be careful: they’ll splatter! Layer the finished potato pancakes on a wire rack or a plate thickly lined with kitchen paper. Serve with applesauce and mixed salad, or salmon with horseradish cream or radish cream. Tip: cold leftovers taste great with beetroot syrup or cranberry jam on black bread! Or mustard? Another tip: the container for the potato pancake batter is sturdy and closes tightly, making it ideal for taking a meal to work or school, or for giving to friends. So: wash and store!