Potato pancakes reinvented: A flavorful twist with celeriac
When we're unsure what to make for dinner, we often prepare potato pancakes. They are easy to make, require ingredients we usually have on hand, and are generally a crowd-pleaser. This time, we suggest tweaking the recipe a bit.
3:21 PM EDT, October 19, 2024
Potato pancakes are a simple dish that we enjoy not only for dinner but also for supper. They taste best straight from the frying pan. Everyone has their own way of making them, often following family recipes. However, the list of ingredients is always short.
The foundation is always potatoes
For the basic version of pancakes, all you need are potatoes, flour, and an egg. The most important ingredient is the potatoes, which should be starchy with a high starch content. This ensures they won't absorb too much oil, making the pancakes crispy. Many chefs claim that older potatoes are better because they contain more starch. Some people even skip the flour and only add eggs to the mixture. Flour can affect the texture of the pancakes. Besides the "base" ingredients, you can add other components to the batter that will significantly enhance the flavor.
Two important additions
Want to break the purely potato taste? Believe the pancakes should have a stronger vegetable flavor? Then this variant is for you. Add finely grated celeriac and parsley root to the pancake mixture. These white vegetables will contribute to the flavor of the pancakes, with fried celeriac providing an interesting, nutty taste. Although these vegetables are subtle, they’re noticeable. It's worth trying pancakes this way.
Potato pancakes with celeriac and parsley
Ingredients:
- 1.8 lbs of potatoes
- 0.4-inch slice of celeriac
- 1 parsley root
- 2 shallots
- 2 tablespoons of wheat flour
- 1 egg
- Salt and pepper to taste
- Cilantro (optional)
- 1 tablespoon of sour cream
Preparation:
- Peel the potatoes and grate them or use a food processor. Let them sit for five minutes without mixing. Then, drain the accumulated juice.
- Peel and grate the celeriac and parsley root. Chop the shallots very finely. Combine these prepared vegetables with the potatoes.
- Next, add the flour, egg, and sour cream.
- Mix the batter, and season it with salt and pepper. Heat oil in the frying pan.
- Fry thin pancakes until golden brown on both sides. Transfer them to a paper towel to absorb excess oil.
