Potato pancakes are quite tasty just with butter or sour cream, but if they are stuffed, it will turn out much better.
- 4 medium potatoes
- 1 medium onion
- 1 egg
- 2 tbsp. tablespoons of vegetable oil
- 0.5 cups flour
- 0.5 tsp of salt
- a pinch of freshly ground black pepper or 1-2 cloves of garlic
Potatoes should be peeled, washed and grated on a medium grater with onions. Add the egg, oil, salt and pepper. Knead and add flour. Knead the dough by consistency resembling sour cream of medium density.
Grease the pan with vegetable oil, heat and lay out the dough. Put the dough so that it covers all the bottom of the pan. Damn should not be too thick. Otherwise, it will break when wrapping the filling. Spread it on it with the convex side of the spoon. Reduce the fire to very small and fry until the desired color is obtained.
Turn the pancake over to the other side with a wide spatula. Vegetable pancakes are tender, so you need to turn them carefully. I sometimes use a second pan for this. I just cover it with the one on which the pancake is fried, and I turn the whole structure over.
Fry the pancake on the other side and remove on a plate. If it seems to you that the pancake might tear, just tilt the pan over the plate and the pancake will slide over it over the edge.
Ready-made potato pancakes can also be greased with melted butter.
But most of all for stuffing I like potato pancakes baked on a waffle iron. They turn out thin and the filling is not lost in them.
Now they need to wrap the filling. This time I took sausages. Boiled them, cut them in half and smeared the finished mustard. Instead of mustard, you can use ketchup, mayonnaise or another sauce.
She put the halves of the sausage together and wrapped it in a straw.
Enjoy your meal!