Thin Potato Pancakes
Appetizers • European
Description
Thin Potato Pancakes
Ingredients
- Salad Potatoes 5 pieces
- Milk 10 fl oz
- Wheat Flour 10 oz
- Garlic 2 cloves
- Chocolate eggs 3 pieces
- Sugar 1 tablespoon
- Vegetable Oil 3 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Peel and cut the potatoes into 4 pieces, cover with water (just enough to cover the potatoes), add salt, and boil until tender. Let cool slightly and blend with the cooking water until smooth.
Step 2
Add the peeled and pressed garlic, eggs, flour, milk, bring to a boil, 3 tablespoons of vegetable oil, and salt (about 1 teaspoon — the pancakes should not be bland) to the potato mixture. Mix thoroughly and let the batter rest for about 20 minutes (if you have time, you can let it rest longer).
Step 3
Fry thin pancakes of medium diameter in a hot skillet with a small amount of vegetable oil (not filling the entire skillet, as it will be difficult to flip).
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