Golden and Tender Potato Pancakes: A Childhood Recipe 0 16

Ingredients:

• Peeled potatoes — 1.5 kg

• Chicken eggs — 2 pcs.

• Wheat flour — 100 g

• Salt — 2 tsp.

• Vegetable oil — for frying

Preparation:

1. Grate the potatoes on a coarse grater to preserve the texture. Transfer to a bowl, add 1 tsp. of salt, and mix to release the juice. After a couple of minutes, squeeze the potatoes, pouring the juice into a separate bowl.

2. Let the juice sit for a while. Carefully pour off the water, and return the white starchy sediment back to the potatoes.

3. Add the eggs, remaining salt, and flour, and mix until smooth.

4. Heat vegetable oil in a skillet over medium heat. Spoon portions of the mixture onto the skillet and gently press down to make the pancakes thin.

5. Fry on both sides until golden brown and crispy. Remove the finished pancakes and clear the bottom of burnt crumbs before the next batch.

6. Serve hot with sour cream or any sauce of your choice.

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