- Servings : 6
- Cook Time : 15m
- Ready In : 15m
Crispy on the outside, soft in the middle, full of potato goodness.
- 6 medium-size potatoes, peeled and grated
- 2 eggs, lightly beaten
- 65g flour
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- vegetable oil for frying
- sour cream, to serve
- fresh rocket, to serve
Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.
Heat 1 inch of vegetable oil in a large pan, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes.
Turn pancakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture.
Serve pancakes with sour cream and garnished with fresh rocket.