Potato pancakes with pickled cucumbers and herb curd


potato pancakes taste best with grandma? Almost right. Because the crispy potato colleagues taste at least as good heartily refined from their own pan.

Our Bold idea: Mach Potato pancakes with pickled cucumbers and herb curd. The crisp Bold pickled cucumbers but it’s not just there. They come with the potato dough and give the fluffy thalers a special spice kick. There are also creamy ones Herb quark with plenty Dill and parsley, seasoned with a shot Cucumber stock. With this hearty seduction even grandma can’t resist and is ordering potato pancakes from your kitchen as of today.

Preparation steps

Peel the potatoes and rinse them under cold water. Grate half of it roughly, the other half finely. Set aside 2 pickled cucumbers for garnish, pat the remaining cucumbers dry and also grate coarsely. Put grated pickled cucumbers and potatoes in a kitchen towel and squeeze vigorously with your hands.

Peel and grate onions. Pluck the dill and parsley from the stems and roughly chop them.

Whisk the eggs in a large bowl, stir with 2 tablespoons of cucumber stock, onion zest, potato starch and flour. Mix in the potato and cucumber mixture and herbs. Season with salt, pepper and nutmeg.

Heat the clarified butter in a pan. Pour small patties of potato dough into the pan with a tablespoon and bake on medium heat for 3-4 minutes. Turn the buffer and bake for another 3-4 minutes until golden brown. You will receive approximately 12 buffers. Keep warm in the oven if necessary.

For the herb curd, pluck dill and parsley from the stems and chop finely. Clean the spring onions and cut them into fine rings. Add herbs and stir everything with cucumber stock and smooth. Season with salt, pepper and sugar.

Finely dice the remaining pickled cucumbers. Top the finished pancakes with herb curd, arugula and pickled cucumbers and serve warm.

Cake Baking
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