Ingredients
Method
- Peel the potatoes and finely grate them into a mixing bowl.
- Add the flour, eggs, salt, and a small amount of sugar.
- Mix everything thoroughly until the eggs and flour are evenly incorporated into the grated potatoes.
- Heat a thin layer of fat in a large frying pan over medium to medium-high heat.
- Spoon portions of the potato mixture into the hot pan and flatten them into thin pancakes.
- Fry for approximately 3–4 minutes, or until the undersides are crisp and deep golden brown.
- Turn the pancakes and cook the second side until golden and the potatoes are completely cooked through.
- Transfer to a paper-towel-lined plate if desired and continue with the remaining mixture.
- Serve immediately while hot and crisp.
Notes
Keep them thin: The original recipe simply instructs you to fry the pancakes, but relatively thin pancakes will cook through more evenly while developing crisp edges.
Work quickly: Raw grated potatoes begin to discolor after grating, so prepare the batter shortly before frying.
Sugar: The cookbook lists both salt and sugar without quantities. I've suggested ½ teaspoon of each as a practical starting point; adjust them to taste.
Frying fat: The original says only tauki (fat), so butter, lard, or a neutral cooking oil can be used.
Traditional serving suggestions: The cookbook specifically recommends serving these with mushroom sauce or mushroom gravy. It also suggests tomato sauce, cheese, or another savory sauce.
Sour cream: Sour cream works beautifully with potato pancakes, although it isn't specifically listed in the visible cookbook text as a serving suggestion.