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Potato pancakes

P1000211

  • 1 lb / 500 g peeled potatoes
  • 4 oz / 100 g all-purpose flour
  • 1 egg
  • 5 tbsp milk
  • salt
  • ground pepper
  • marjoram
  • garlic
  • fat

Finely grate the peeled potatoes on grater, let stand for a while and drip off on a strainer. Put in a bowl and add flour, milk an egg, season with salt, pepper, marjoram and pressed garlic. Mix well. On a frying pan with hot fat fry pancakes approx. 1/4 in thick till they are golden. The potato pancake has to be crunchy right after frying, therefore serve promptly. You can add into the prepared dough finely cut smoked meat or greaves.

I did not have smoked meat and do not like greaves, so this time the potato pancakes were plain but delicious anyway. Here in the Czech Republic we eat them just so, with some vegetable salad or as a side dish to goulash, spinach etc.

 

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