Potato Pancakes
Potato Pancakes © kvalifood.com
I love potato pancakes, but for many years I struggled to get them just right. Either they burned on the outside or stayed raw in the middle. I eventually found the trick that makes them work every time.
Ingredients
Yields 3 servings
- ½ kg cooked potatoes (completely cold)
- 2 eggs
- 2 tsp salt
plenty of pepper
- thyme (or other seasonings) (optional)
butter and oil for frying
Directions
Grate the potatoes on the coarse side of a box grater.
Gently mix all the ingredients together in a large bowl.
Add equal parts butter and oil to a frying pan.
Fry 6–7 at a time over fairly high heat.
Use a heaped tablespoon of mixture per pancake. Press them flat with a spoon or palette knife.
Flip as few times as possible.
As soon as they are golden, they are done.
Notes
The secret is to use cooked cold potatoes instead of raw, and eggs to hold them together.
And no, using cooked potatoes is not unusual. In the classic cookbook Larousse they recommend using parboiled potatoes — that is, potatoes that have been partially cooked in their skins and then grated.