Potato pancakes, made of fresh potatoes, can cause some danger in your kitchen, right? Think of water which is applied on hot oil, it may splatter and burn your skin. You don't wanna use lab glasses when making your yummy patties, do you?
One remedy for taking this damn water out of the equation is using oatmeal and wheat flour. Then the "potato pulp" for the patties won't be so watery anymore, and oatmeal doesn't have an influence on overall potato taste, it's just neutral.
With fresh potatoes, you only need to take the amount of oatmeal necessary in order to produce a "water-free" dough environment.
Using fresh potatoes for patties is a real chore, isn't it?
Well, make it a little bit more convenient and use ready-made dough for dumplings (available in many supermarkets) as your potato basis. This dough is 90+ % potatoes, made of the cooked variant, thus almost water-free.
Let's start making these fuss-free patties:
You need a package of 1.5 to 2 lbs of ready-made dough for dumplings.
The other ingredients:
- 3 fresh eggs (taste amplifier), making a cool color (contains water)
- one big onion, cut to very small spices (contains water)
- one breakfast bowl or 10 tablespoons of oatmeal (for binding remaining water of the dough, the eggs and the onion)
- two tablespoons of wheat flour (binds water as well, just in case
- one teaspoon of iodized salt
- some pepper and nutmeg
- 6 tablespoons of sunflower oil for baking the patties
Create a new dough by mixing all the components mentioned above. You will notice that you might get an awesome 'texture' of the pulp.
You won't need much sunflower oil for the pancakes, only 2 tablespoons for 4 patties in the pan.
The best is that there is no fuss with any water splattering anymore.
The mixture is good enough for 12 patties (3 or 4 servings).
Prep time: max 15 min
Frying: max 15 min
Serve with apple sauce or sugar.