Passed down through generations, this recipe combines humble ingredients to create crispy, golden-brown pancakes that are tender on the inside. Whether served with sour cream, applesauce or your favourite topping, these pancakes are a delightful way to celebrate tradition and flavour.
Ingredients:
- 1kg potatoes (peeled and grated)
- 1 small onion (peeled and grated)
- 2 eggs (beaten)
- 2 tbsp plain flour (unbleached, or breadcrumbs, or 1 tbsp coconut flour – see notes below)
- salt and pepper (to taste)
- coconut oil (for frying)
Method:
Peel and grate the potatoes and onion. Drain any excess liquid from the grated mixture.
In a large bowl, mix the grated potatoes and onion with the beaten eggs.
Add the plain flour (or breadcrumbs or coconut flour) to thicken the mixture.
Season well with salt and pepper.
Heat the coconut oil in a frying pan over a medium heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening them with the back of a spatula.
Fry until golden brown and crispy on both sides.
Serve your potato pancakes hot with your favourite topping – sour cream, apple sauce or even a sprinkle of fresh chives.
