potato pancakes
Today I have a potato pancake recipe from the Ceratal® Comfort by @habeichselbstgemacht.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 750 g | Potatoes, preferably waxy |
| 1 | Onion |
| 1 | Egg |
| 20 g | flour |
| Salt, pepper | |
| 1 pint | nutmeg |
| 4 tbsp | oil |
| Topping | |
| 2 balls of mozzarella | |
| 2 tomatoes | |
| 1 | Handful of arugula |
| Salt, pepper |
Instructions
Step 1 of 8:
Wash, peel, and grate the potatoes. Finely dice the onions and whisk the egg.
Step 2 of 8:
Mix all ingredients for the potato pancakes in a large bowl.
Step 3 of 8:
Heat a pan with oil over medium heat. Once the pan is hot, add about 100g (approx. 2 tbsp) of the potato mixture per pancake to the pan.
Step 4 of 8:
Press the pancakes flat and form them into circles (e.g., using a dessert ring). Fry one side until golden brown and crispy, then flip.
Step 5 of 8:
After frying, drain the potato pancakes on a plate lined with paper towels.
Step 6 of 8:
If you have a large lid for the pan, you can top the potato pancakes with tomato and mozzarella immediately after flipping. Alternatively, bake them in the oven.
Step 7 of 8:
Place the potato pancakes on a baking sheet lined with parchment paper, layer with mozzarella and tomato slices, season with salt and pepper. Bake in the oven until the mozzarella is melted.
Step 8 of 8:
Serve with arugula.
