Reinventing a classic: Potato pancakes with a veggie twist
When we are uncertain about what to prepare for dinner, we often opt for potato pancakes. They are straightforward to make, the ingredients are usually readily available, and they are universally appreciated. This time, however, we suggest slightly altering the traditional recipe.
19 October 2024 19:18
Potato pancakes are a simple dish we relish for dinner and as a supper option. They taste best when freshly cooked straight from the pan. Everyone has their unique take on them, often following family recipes, but the list of ingredients remains consistently short.
The basis is always potatoes
The basic version of these pancakes requires only potatoes, flour, and an egg. The potatoes, of course, are the key component—they should be floury with a high starch content. This ensures they don't absorb too much oil, resulting in crispy pancakes. Many chefs believe that older potatoes are preferable as they tend to contain more starch. Some individuals even eliminate flour altogether, using only eggs in the mixture. Flour can sometimes negatively affect the pancakes' consistency. However, beyond the "basic" ingredients, you can incorporate additional elements to significantly enhance the pancakes' flavour.
Two important additions
Would you like to diversify the potato flavour? Do you feel the pancakes could benefit from a more pronounced vegetable taste? If so, this variant is for you. Incorporate finely grated root celery and parsley into the pancake batter. These white vegetables will elevate the pancakes' flavour, and when sautéed, celery imparts a distinct, nutty taste. Although these are subtle vegetables, their presence won't go unnoticed, making this version worth trying.
Potato pancakes with celery and parsley
Ingredients:
- 1.8 pounds of potatoes
- 0.4-inch slice of root celery
- 1 parsley root
- 2 shallots
- 2 tablespoons of plain flour
- 1 egg
- Salt and pepper to taste
- Coriander, optional
- 1 tablespoon of cream
Method:
- Peel the potatoes and grate them using a grater or a food processor. Set them aside for five minutes without mixing, then drain off any accumulated juice.
- Peel and grate the celery and parsley. Finely chop the shallots and combine them with the potatoes.
- Add the flour, egg, and cream to the mixture.
- Mix the batter thoroughly and season with salt and pepper. Heat oil in a pan.
- Fry thin pancakes until golden on both sides. Place them on a paper towel to absorb any excess oil.
