Serves 4-5
Ingredients
1kg potatoes, peeled, soaked in cold water until needed
1 onion, peeled
25g plain flour
1 free-range egg, beaten
salt and freshly ground pepper
olive or vegetable oil, for frying
To serve
apple sauce any stir-fried veg
Method
- finely grate the potatoes and onion and mix together.
- Place the grated potato and onion into a colander and squeeze out as much moisture as you can. Or roll up the potato and onion in a clean kitchen tea towel and wring well to extract the liquid.
- Mix the potato and onion with the flour, egg and salt and freshly ground white pepper.
- Heat the oil in a frying pan until moderately hot and then place heaped tablespoons of the mixture into the pan to shallow-fry. Lower the heat to medium, flatten each pancake with the back of a spoon and fry for about five minutes on each side, turning over when the edges turn golden-brown. If the heat is too high, the pancakes will become dark-brown on the outside before they are cooked inside.
- Remove the pancakes from the pan and drain on brown paper bags (they absorb the oil, leave the pancakes crisper and the pancakes won’t stick to the paper).
- Serve them hot with apple sauce or any simple stir-fried veg.
ENJOY!!!
