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Potato pancakes à la Regina

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Ingredients for 4 servings:

  • 2 kg potatoes
  • 2 m.-sized onion(s)
  • 200 g crème fraîche with herbs
  • 100 g breadcrumbs
  • 1 tbsp salt
  • 1 tsp, leveled pepper
  • 3 eggs
  • oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

I like to eat the finished pancakes on a slice of bread with beetroot and apple sauce.

Peel the potatoes, grate them, and squeeze some of the excess liquid. Peel and dice the onions. Place the eggs, crème fraîche, salt, pepper, and onions in a bowl and blend with a mixer. Then combine with the potatoes and breadcrumbs and place in a sieve. Heat oil in a pan and fry the fritters until golden brown on both sides. While frying, transfer the potato mixture to a sieve in batches to allow the potato water to drain.

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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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