John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 1 large onion(s)
- 3 m.-sized eggs
- 2 tbsp flour (alternatively 2 tbsp fine oat flakes or oat bran)
- some salt and pepper
- 1 pinch(s) of sugar
- 1 small bunch of parsley, chopped
- 5 leaves of lovage (Maggi herb), very finely chopped
- possibly celery leaves, very finely chopped
- Rapeseed oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
from Grandma’s notes, potato pancakes, potato cookies
Grate peeled and washed potatoes into a medium-coarse grater. Squeeze dry liquid into a tea towel. Peel the onion and also grate it into a medium-coarse grater. Place both ingredients in a bowl and mix well with the other ingredients; whisk the eggs first if necessary. Let the batter rest a little. Then fry a small sample of the potatoes in a frying pan in heated oil and season to taste. Season again if necessary. Add a small ladleful of the mixture to the pan and fry small pancakes for about 3 minutes on each side, until golden brown. Don’t skimp on the oil when frying. Drain the potato pancakes on a kitchen towel or paper towel and serve quickly and hot. Note: I prefer beet or maple syrup as a dip.
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