neděle 7. srpna 2011
Potato cakes - Czech specials
What’s the most important thing to know when making potato cakes? Serve them straight out of the frying pan! The perfect crispy potato cake is at its best when still hot, and the longer you leave them, the softer they become and the more they lose their best feature (crispiness).
0.5 kg potatoes
0.5 dcl milk
100 g fine flour
2 cloves garlic
2 dcl oil or 200 g fat for frying
Finely grate the peeled and washed raw potatoes, then leave to stand for a while. Pour off any liquid that may gather at the bottom of the bowl. Add the milk, flour, eggs, grated garlic, salt, marjoram (which you should rub between your fingers) and pepper. Mix well. Pour some oil into the frying pan (you could use lard as an alternative) and put on the heat. Fry the potato cakes on both sides until golden brown. Remove excess oil by leaving them on a napkin, then serve.