Potato pancake

Potato pancake
Prepare ingredients.
Peel 1-1,5 grams of potatoes ...
... and grate them finely.
Take a clean dish towel ...
and place grated potatoes in it.
Wringing out the liquid.
Place the drained grated potatoes in a bowl.
Put chunks of 1 onion to a food processor.
Grind it finely.
Add onion to the grated potatoes.
Add 1-2 teaspoon of salt.
Add 1 teaspoon of pepper powder.
Mix in briefly.
Add 2-3 eggs.
Mix in briefly.
Add 50 grams of flour.
Use your hands to work it into a tacky mixture.  Add a little more flour if needed.
Heat a view tablespoons of cooking oil in a non-stick pan over medium high heat.
Place 1-2 tablespoons of the mixture in the hot pan ...
... and flatten into pancakes with the back of the spoon.
Fry on both sides for 3-5 minutes ...
... until the pancakes are golden.
Place them breifly on paper towels.
Serve immediately while hot with apple sauce or sour cream.


Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic, salt and pepper.

Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.


1 gram potatoes (1-1.5 grams)
1 onion
1 teaspoon salt (1-2 teaspoons)
1 teaspoon pepper powder
2 eggs (2-3)
50 grams flour
  cooking oil
  apple sauce (or sour cream)