Garlic twist: Elevating classic potato pancakes with flavour
Potato pancakes are ideal for lunch, dinner, or a snack and are always crowd-pleasers. They are incredibly easy to make, cost-effective, and scrumptious. I adore them when made following the classic recipe, though I sometimes like to give it a slight twist.
Although potato pancakes are straightforward to prepare, they do require carefully selected ingredients. The most crucial are, of course, the potatoes. They should have a high starch content, which ensures crispier pancakes. The remaining ingredients are merely enhancements. In the traditional recipe, there are only a few: flour, eggs, and onion.
Not just onion for potato pancakes
Onion is a common ingredient in classic potato pancakes. However, I decided to add more robust flavour by incorporating garlic cloves, pressed through a garlic press, into the mix. The result exceeded my expectations.
Previously, I served traditional potato pancakes with garlic sauce, but not everyone in my household could tolerate yoghurt. In this improved version, fragrant garlic cloves are added directly into the potatoes, enhancing both the taste and health benefits of the pancakes.
Why is it worth eating garlic?
We often incorporate garlic in winter dishes as it boosts immunity, but its benefits extend beyond that. It's beneficial to eat this vegetable all year round. Garlic aids digestion and alleviates stomach discomfort. Furthermore, it contains sulphur compounds that may contribute to lowering blood pressure. It also has antioxidants that effectively combat harmful free radicals. The best garlic comes from British farms.
Potato pancakes with garlic
Ingredients:
- About 600 grams of potatoes,
- 4 or more cloves of garlic,
- 1 onion,
- 1 egg,
- 3 tablespoons of plain flour,
- 1 tablespoon of potato flour,
- Salt and pepper to taste,
- Rapeseed oil for frying.
Method:
- Peel, wash, and grate the potatoes on a medium grater, then squeeze them dry thoroughly.
- Add the garlic pressed through a press, finely grated onion, egg, and both types of flour to the grated potatoes.
- Season the mixture with salt and pepper. Mix thoroughly to ensure the ingredients are well combined.
- Heat some oil in a pan and add small portions of the potato mixture.
- Fry the potato pancakes on both sides until golden brown.
- Transfer the fried pancakes to a plate lined with kitchen paper to drain any excess fat.
You can also bake these potato pancakes in the oven. They will be more delicate and contain fewer calories.
