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Potato pancakes without egg

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Ingredients for 3 servings:

  • 500 g potatoes
  • 4 tbsp flour or cornstarch, alternatively 25 g oat flakes
  • 1 tsp salt
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

approx. 10 to 12 pieces

Peel the potatoes (if you like, you can also mix in carrots, Jerusalem artichokes, and an onion) and chop them in a food processor along with the salt, flour, cornstarch, or oats. Fry the mixture in batches in a pan with plenty of oil until small fritters are formed. Fry for about 2 to 3 minutes on each side until crispy. Drain on kitchen paper. This amount is enough for about 10-12 fritters. Tips: Use the mixture immediately, as the raw potato pieces brown quickly. To prevent splashing during frying, sprinkle a little salt and flour or cornstarch into the pan and heat it up with the fat.

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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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