Potato pancakes, savory

Ingredients for 4 servings:

• 1 ½ kg potatoes, mainly waxy
• 4 eggs
• 2 large onions
• 1 tsp salt
• some nutmeg
• 4 pinches of pepper
• 3 garlic cloves
• 1 zucchini
• 1 carrot(s)
• 500 ml vegetable oil, simple
• 2 tsp, heaped oat flakes
• 2 tsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Potato pancakes, with or without vegetables and/or garlic

Wash and peel the potatoes, and grate them not too finely. Then place the mixture in a sieve and gently press out the potato juices. Now wash and peel the onions, carrots, and zucchini, and grate them into the potato mixture. Crack the eggs into the pan and add a little nutmeg, salt, and pepper, as well as the finely chopped garlic cloves and the oats, and mix everything well. Then add enough flour to make a not-too-firm mixture. Pour a little vegetable oil into a pan and heat until very hot. Using a large wooden spoon, add some of the potato mixture to the pan and form a flatbread about 12 cm in diameter and about 1 cm thick. Brown on both sides until crispy and drain well. Delicious side dishes: herb curd, garlic curd, apple sauce, apple syrup, or sugar beet syrup. Or even a slice of smoked ham.