A twist on tradition: Make light and crispy potato pancakes in your toaster

Potato pancakes have been a staple on our tables for years, with each region boasting its own unique recipe. Even though they are a traditional dish, new preparation methods continue to emerge. Today, I am delighted to share a recipe for light and crispy potato pancakes that are not greasy but just as delicious as those fried in a skillet. This clever trick has my cousins making pancakes this way, always impressing their families.

The best choice is starchy potatoes. Their high starch content ensures fluffy and crispy pancakes. You can use either pre-cooked potatoes or those cooked precisely for pancakes.

Traditionally, potato pancakes are fried in a skillet with a large amount of fat, giving them an intense flavour and making them heavy and caloric. If you're looking for a lighter version of this classic dish, I've got the perfect solution – toaster potato pancakes! They are just as crispy but significantly less fatty, making them ideal for those watching their waistline.

Ingredients:

• 500 grams of cooked potatoes,
• 1 onion,
• 1 tablespoon of oil,
• 1 egg,
• 2-3 tablespoons of all-purpose flour,
• salt, pepper.

Preparation:

1. Potatoes: Mash the still warm potatoes or press them through a ricer. Let them cool.
2. Onion: Chop the onion and sauté it in oil until translucent.
3. Pancake mixture: Add the sautéed onion, egg, flour, salt, and pepper to the potatoes. Mix thoroughly.
4. Baking: Preheat the toaster. Place a portion of the potato mixture on one of the plates, cover, and bake for a few minutes until the pancakes are golden brown.

Tips:

• Experiment with flavours: Add your favourite herbs (e.g., dill, chives), garlic, or grated cheese.
• Other toppings: The pancakes taste great with sour cream, tartar sauce, or your favourite dip.
• No toaster? You can use a waffle iron or a sandwich maker.