Kartupeļu Pankūkas by Dace
This recipe is featured in Latvia: Countryside Eating at the Airport
This recipe is from my cousin Dace. Dace tells me there are lots of pankūkas recipes, but this one she regularly uses.
- several large potatoes
- one onion, finely chopped or grated
- one egg
- Salt and pepper, to taste
• It’s best to use big, “floury” potatoes rather than waxy or “new” potatoes.
• In order to avoid the grated potatoes turning dark, you can add a couple of tablespoons hot milk directly after grating.
• Potato starch helps the pancakes to be crisp. Those who want softer pancakes can add flour instead.
• If you wish you can add a bit of chopped or grated garlic.
1. Wash and peel the potatoes. Using the large holes on a box grater, grate potatoes into a large bowl (If the potatoes are too finely grated they do not hold together well when fried.) Drain off excess liquid into a small bowl. The potato starch will settle down in the bottom of the bowl; this will be used later.
2. Add one finely chopped or grated onion, and salt and black pepper as desired. Then mix in the egg.
3. Add a bit of potato starch from the bottom of the smaller bowl with the potato liquid. If there is very little potato starch, add 1 or 2 tablespoons flour to thicken the mixture.
4. Heat oil in a frying pan. Drop 1½ to 2 mixture tablespoons into the hot oil and flatten. Fry and turn once, until golden brown. Keep warm at low temperature until serving. Best to be served directly. Serve with skābs krējums (sour cream) and a fine quality fruit preserve, like bilberry.