Potato Pancakes
One of my favorite dishes from my childhood. My children like the potato pancakes as well. Very important for the kids, this is a dish that you are hands on. For the kids, I recommend leaving out the caraway seeds. Serve together with the favorite cold cuts e.g. ham, salami, meat loaf or in our case with Mortadella.
Send shopping list to Bring!Preparation
1. Prepare potatoes
- 1000gPotatoes (mealy)
- 1.25pcOnions
- 6.25pnSalt
Peel the potatoes and onions and grate them alternately with the same grater so that the potatoes are automatically mixed with the onions. Add salt, mix and let stand for a short time. Then wring out the juice from the potatoes with the help of a fresh kitchen towel and pour away.
2. Prepare potato pancakes
- 1.25pcEggs
- 7.5pnSalt
- 3.75pnPepper (freshly grounded)
- 2.5pnNutmeg (freshly grated)
- 3.75pnTurmeric (Curcuma)
- 2.5tsCumin
Add eggs and spices to potatoes (caraway seeds are optional), mix very well, check potatoes for salt and season again if necessary. Place mixture in a coarse sieve over a casserole to continue draining liquid. If potato mixture is too wet, they will not fry optimally.
3. Frying potato pancakes
- 12.5tbFrying butter
- 175gMortadella
In a large frying pan, heat about one tablespoon of frying butter per potato pancake (heat level 6/9). Using a tablespoon, add the potato mixture to the frying pan (one heaping tablespoon per potato pancake). Flatten so that the potato pancakes are about the size of a fist and about 5 mm | ¼ in thick. Let fry until the edges turn golden brown, then flip and add about a tablespoon of frying butter to the frying pan again per potato pancake and finish frying. Then transfer the potato pancakes to a paper towel and drain. Serve with Mortadella and enjoy immediately. For larger quantities, cook with two frying pans and keep the potato pancakes warm on the kitchen paper in the oven at 60° C | 140° F.
