Créé avec l’IA
Herbed Potato Pancakes
35 min 287 kcal par portion Facile
Ingrédients
4 Portions
- Yukon gold potatoes800 g
- large eggs2 pieces
- all-purpose flour40 g
- olive oil2 tbsp
- fresh parsley2 tbsp
- fresh chives2 tbsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Peel the Yukon gold potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- 2
In a large mixing bowl, combine the grated potatoes, eggs, all-purpose flour, chopped parsley, chopped chives, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- 4
Scoop about 1/4 cup of the potato mixture for each pancake and flatten gently in the skillet. Cook 3–4 pancakes at a time, depending on the size of your skillet.
- 5
Cook the pancakes for 3–4 minutes on each side, or until golden brown and crisp. Add the remaining tablespoon of olive oil as needed for additional batches.
- 6
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- 7
Serve the herbed potato pancakes warm, garnished with extra herbs if desired.
