- 1 kg of potatoes,
- 1-2 tablespoons of potato starch,
- 1 onion,
- 2 eggs,
- salt (to taste),
- lard or clarified butter (for frying).
Peel the potatoes and grate the grater on the medium mesh. Transfer to a colander set over the bowl to which the juice will drip. Leave it for a quarter of an hour.
Carefully pour water into bowls, and the starch that settled on its bottom, add back to the potatoes.
Finely chop the onion (you can also grate it on a grater). Add to potatoes.
Make potato mass with eggs. Add 1-2 tablespoons of potato starch-so that the dough has the right consistency. It cannot be too thick, but it should not melt in the pan. Season the dough to taste with salt.
Heat some lard or clarified butter in a frying pan.
Apply 2-3 portions of potato dough to the pan, forming round pancakes. Fry until golden brown – about 2 minutes on each side.
Transfer fried pies into a paper towel so that it absorbs excess fat.
Serve hot pancakes with selected additions. If you prepare a dry version of the dish, you can also add some pepper and a clove of garlic to the dough.
Source: NowowoPuje.pl
See also:
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