Ingredients
3 medium-sized potatoes
1 large onion
1 carrot
5 cloves of garlic
100 grams of cheese
A bunch of spring onions
1 egg
3 tablespoons of all-purpose flour
Sunflower oil (for frying)
Instructions
- Prep the Ingredients: Thinly slice the potatoes and onion, grate the carrot, and mince the garlic. This ensures even cooking and perfect flavor distribution.
- Mix the Batter: In a large bowl, combine the grated vegetables with the grated cheese and chopped spring onions. Add the beaten egg and season with salt. Then, stir in the flour to form a thick batter that holds its shape.
- Fry to Perfection: Heat sunflower oil in a skillet over medium heat. Spoon the batter into the hot oil, pressing down with the back of the spoon to flatten the pancakes. Fry until the edges turn golden, then flip and cook the other side until crispy and golden brown.
- Serve and Enjoy: Serve the crispy potato onion pancakes hot from the skillet. For extra flavor, add a dollop of sour cream or drizzle with aioli.
Notes
- For extra crispiness, ensure the grated potatoes are well-drained before mixing them with other ingredients.
- If you prefer a lighter pancake, leave out the cheese or use a dairy-free alternative.
- Feel free to experiment with fresh herbs like dill or parsley for added freshness.
- For a spicy twist, try adding a pinch of smoked paprika or chili flakes to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat them to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Breakfast, Side Dish, Snack
- Method: Frying
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
