Fragrant potato pancakes with spring herbs
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ingrediencie
Placky
500 g potatoes 1 egg yolk 100 g grated Parmesan 1 bunch of herbs (parsley, chives, spring onions, trebuchet) to taste salt, ground black pepper semi-coarse flour (if desired) oil for frying
Red Radish Dip
1 bunch radishes 250 ml thick Greek yoghurt 1/2 handful chives to taste salt, ground black pepper
steps
When the house smells of these fritters, diners from all rooms will immediately come running. For good measure, make a straight double batch of batter.
1.
Pancakes: Clean the potatoes and boil them whole in salted water until tender. Drain and let cool.
2.
Then grate them on a grater, add the egg yolk, grated Parmesan cheese, finely chopped herbs and mix everything together.
3.
Add the flour gradually (by spoonfuls) until you get a dough of a consistency that allows you to form small pancakes in the palms of your hands.
4.
Finally, season the dough with a little freshly grated Parmesan cheese and add more salt if necessary.
5.
Fry the prepared herb pancakes in oil until golden brown on both sides.
6.
Dip: thinly slice the radishes, mix with yoghurt, chopped chives and season everything with salt and pepper.
7.
Serve hot potato pancakes with radish dip.
8.
Good taste!
Photo, text.
