Swiss Potato Pancakes with Herbs and Cheese

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, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 eggs 2 eggs
• 1 cup (100g) Swiss cheese, grated 1 cup (100g) Swiss cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 0.8g

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, chopped onion, parsley, chives, thyme, flour, milk, eggs, grated Swiss cheese, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large non-stick skillet over medium heat.
4. 4.
   Spoon about 1/4 cup of the potato mixture into the skillet for each pancake, flattening it slightly with the back of the spoon.
5. 5.
   Cook the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
8. 8.
   Serve the Swiss Potato Pancakes hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Swiss cheese — Opt for a good quality Swiss cheese such as Gruyère or Emmental for an authentic flavor.

Tips & Tricks

• For extra flavor, add a pinch of nutmeg to the potato mixture.
• Serve the pancakes with a dollop of sour cream or applesauce for a traditional Swiss touch.
• Experiment with different herbs such as rosemary or dill to customize the flavor.
• To make smaller bite-sized pancakes, use a tablespoon instead of a quarter cup to portion the batter.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Swiss Potato Pancakes as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or sausages. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Swiss Potato Pancakes on a platter, garnished with sprigs of fresh herbs for an appealing presentation. Serve them with a side of sour cream or applesauce in small bowls for dipping.