Luxembourgian Potato Pancakes

Ingredients

• 4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a small handful of the potato mixture and shape it into a flat pancake, about 1/4 inch thick. Repeat with the remaining mixture.
5. 5.
   Carefully place the potato pancakes into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
7. 7.
   Serve the Luxembourgian Potato Pancakes hot with a side of sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• Onions — Grate the onions finely to ensure they distribute evenly throughout the pancake mixture.

Tips & Tricks

• For extra flavor, add a pinch of grated nutmeg or chopped fresh herbs to the pancake mixture.
• Serve the potato pancakes immediately after frying to maintain their crispiness.
• If you prefer a lighter version, you can bake the pancakes in the oven instead of frying them.

Serving advice

Serve the Luxembourgian Potato Pancakes as a side dish alongside a main course or as a delicious snack. Top them with a dollop of sour cream or applesauce for added creaminess and tang.

Presentation advice

Arrange the golden-brown potato pancakes on a platter and garnish with fresh herbs, such as parsley or chives, for a pop of color. Serve them with a side of sour cream or applesauce in small bowls for dipping.