Sometimes, you just crave something truly local. While the first mention of these pancakes dates back to the 19th century and reflects the influence of German cuisine:), they’ve become a beloved classic.
This is a very simple and quick recipe, made without flour. Serve them with cold sour cream — it’s a must. Variations include adding onions, horseradish, smoked salmon, and more.
- 500 g potatoes (suitable for frying)
- 1 egg
- 1 small onion
- sea salt and freshly ground black pepper
- olive oil
Grate the potatoes using the finest grater. Alternatively, you can blend them in a food processor, but I prefer the texture of grated potatoes. Squeeze out as much liquid as possible — this step is crucial to ensure the pancakes hold together and don’t fall apart. Add the egg, season with salt and pepper, and mix well. Finely chop the onion; if it’s very juicy, squeeze out some of the liquid. Combine the onion with the potato and egg mixture.
Heat a skillet with olive oil and fry the pancakes until golden and crispy on both sides.
Grate the potatoes using the finest grater. Alternatively, you can blend them in a food processor, but I prefer the texture of grated potatoes. Squeeze out as much liquid as possible — this step is crucial to ensure the pancakes hold together and don’t fall apart. Add the egg, season with salt and pepper, and mix well. Finely chop the onion; if it’s very juicy, squeeze out some of the liquid. Combine the onion with the potato and egg mixture.
Heat a skillet with olive oil and fry the pancakes until golden and crispy on both sides.
