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Potato-carrot fritters

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Ingredients for 8 servings:

  • 2 kg potato(s), waxy
  • 2 large carrots
  • 2 onions
  • 5 eggs
  • 2 tbsp flour
  • 4 tbsp oat flakes
  • Salt and pepper, freshly ground
  • Sugar
  • nutmeg
  • margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Peel and coarsely grate the potatoes, carrots, and onions, squeeze the excess water, and let them drain. Combine with the eggs, flour, and oatmeal, and season with salt, pepper, sugar, and nutmeg. Fry the pancakes in a generous amount of margarine over medium heat until golden brown. Serve with pumpkin and apple chutney for a truly delicious pancake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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