John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 100 g carrot(s)
- 60 g onion(s), red, small
- 1 pinch(s) chili powder (chipotle chili powder)
- 1 tsp turmeric powder
- 1 m.-sized eggs
- 30 g wheat flour type 405
- 2 tbsp sugar
- 1 tbsp Glutamate, best quality, high purity
- 500 g water
- 12 g salt
- 2 tsp citric acid
- Palm oil, premium quality
- flowers and leaves
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Indonesian-style potato pancakes, a recipe from Lombok, Indonesia
Mix the water with the salt and citric acid. Wash and peel the potatoes and carrot, then grate them into the water using a medium-fine grater. Mix and let stand for about 10 minutes. Meanwhile, peel the onions and slice them into thin rings. Squeeze the water out of the potato and carrot mixture using a clean tea towel. Place the mixture in a bowl and mix with the remaining ingredients to form a dough. Heat a large pan with plenty of oil. Add 4 tablespoons of dough and press flat to form 4 potato pancakes, each about 4 mm thick. Fry until golden brown on both sides. The potato pancakes taste best served hot, fresh from the pan, sprinkled with sugar, with applesauce, or with vanilla quark. At Delicio, they were served with sweet whipped cream or sweet mango cream.
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