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Ingredients Quantity
- 4 large potatoes (about 900 g / 2 lb), peeled
- 1 small onion, finely grated
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil or clarified butter, for frying
Optional Additions
- 1 clove garlic, finely minced
- A pinch of nutmeg
- Chopped fresh parsley or chives
- Grated carrot or zucchini for added color and nutrition
Tips for Success
- Squeeze excess moisture from the grated potatoes to ensure crisp pancakes.
- Fry in hot oil to achieve a golden crust without sogginess.
- Do not overcrowd the pan; cook in batches for even browning.
- Serve immediately for the best texture.
Instructions
see continuation on next page
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