Ingredients
10 baking potatoes, peeled and grated
1 carrot, peeled and grated
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons plain flour
200g dried breadcrumbs
salt and pepper to taste
4 tablespoons olive oil for frying, or as needed
Preparation method
1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together.
2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
10 baking potatoes, peeled and grated
1 carrot, peeled and grated
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons plain flour
200g dried breadcrumbs
salt and pepper to taste
4 tablespoons olive oil for frying, or as needed
Preparation method
1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together.
2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
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