You can safely say that Robert Makłowicz potato pancakes resemble . From the outside, they are slightly crunchy, while their center is soft and plump. All thanks to the addition of fresh yeast. We present a curled recipe for this quick dish.
Robert Makłowicz prepares a solution for potato pancakes and puts it off for 15 minutes so that the yeast begins to work. Added to potatoes, they begin to “eat” sugars from them, while they produce carbon dioxide. The bubbles fill the mass, thanks to which it comes out fluffy.
Robert Makłowicz’s trick can even be used for potato purée. Due to this unusual addition, mashed potatoes will be light as ever.
Returning to potato pancakes, it’s It is worth adding yeast to them not only because of fluffiness, but also a change of taste. Thanks to them, they gain a pleasant, toasted aroma and a slightly nutty note.
Ingredients:
- 1.5 kg of potatoes;
- 400 ml of milk;
- 1 onion;
- 20 g of fresh yeast;
- 4 tablespoons of wheat flour;
- 1 tablespoon of butter;
- A bit of sugar for solutions;
- Spices: salt, pepper;
- Frying oil.
Preparation:
At the beginning we prepare a solution, mixing yeast, 1 tablespoon of flour, 1 tablespoon of milk and a little sugar. Set aside it for 15 minutes in a warm place.
In the next step, rub the potatoes on small mesh, put them on a strainer and pour the remaining hot milk. Thanks to the burning, they will not bake.
Then chop the onion, glass it in butter and add it to the potatoes. We stick the eggs into them and add spices and flour. A thick, but not very compact mass must arise.
Fry the potato pancakes in a pan with hot oil until they gain golden color on both sides.
We eat potato pancakes most often with sour cream or Greek yogurt. Many people additionally sprinkle them with sugar.
They taste great with cottage cheese and chives. You can also eat them with mushroom, horseradish or dill sauce.
They are a great addition to meat dishes. Most often they are served with Hungarian goulash. Some eat these fritters with baked meat or pork chop, alternative to traditional potatoes.
