Revolutionary Potato Pancakes
This innovative recipe will change the way you think about cooking potatoes. Enjoy these delicious potato pancakes with a unique twist that will soon become a global favorite
Yield: 12
Materials
- - 3 large potatoes peeled and grated
- - 1 onion finely chopped
- - 1 carrot peeled and grated
- - 1 pepper finely chopped
- - Olive oil for sautéing
- - Salt to taste
- - Chives chopped
- - 3 eggs
- - 300 ml milk
- - 200 g wholemeal flour
- - 2 tsp baking powder
- - 150 g cheese grated
Instructions
Prepare the Vegetables:
- - Grate the potatoes and carrots, and finely chop the onion and pepper. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.
Sauté the Vegetables:
- - In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and pepper, and sauté until they are softened, about 5 minutes. Set aside to cool slightly.
Mix the Batter:
- - In a large bowl, whisk together the eggs and milk. Gradually add the wholemeal flour and baking powder, whisking until smooth.
Combine Ingredients:
- - Add the grated potatoes, grated carrots, sautéed onion and pepper, chopped chives, and grated cheese to the batter. Season with salt to taste. Mix until all ingredients are well combined.
Cook the Pancakes:
- - Heat a large non-stick skillet or griddle over medium heat and add a bit of olive oil. Spoon a portion of the batter onto the skillet, spreading it out to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
Serve:
- - Serve the potato pancakes warm, garnished with additional chopped chives and a dollop of sour cream or Greek yogurt if desired.