Рецепт Potato Pancakes
I learned the hard way that these are in fact something you should make and then cook immediately. I shredded my potatoes too early and they ended up grey.
Having said that, they actually tasted great (even for being grey (I had a bad experience with grey soup once so I was apprehensive)) and it was a great way to hide veggies. If you have picky kids...or a picky husband (like me)...this was an excellent way to get in some much needed veg. You can put in whatever you like, but I used onion, zucchini and bell peppers.
This recipe also makes a huge amount but it should halve or quarter easily.
| Подготовка: |
American
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| Приготовление: | Порций: 20 pancakes |
Ингредиенты
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Инструкции
- Prep all you veggies but the potatoes first.
- Once that's done, peel and shred your potatoes. Some oxidation is normal so don't be worried if they get a little brown. Also don't squeeze out the natural juice, it helps hold the batter together.
- Mix everything together in a large bowl.
- Heat some olive oil in a pan. When it's hot, spoon in about 1/4 c of batter for each pancake.
- Cook until crispy on both sides and warmed through.
- Salt and pepper too taste.