.jpg&w=3840&q=75)
4 Serves
40 Mins
Peel the large baking potatoes and grate them using a box grater. Place the grated potatoes into a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible for maximum crispiness.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
SomaliVitamin K
68 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
114 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
895 mg / 4,700 mgSodium
519 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, combine the grated potatoes, finely chopped onion, minced garlic, medium free-range eggs, all purpose flour, dried marjoram, salt, and black pepper. Stir the mixture thoroughly until a thick, cohesive batter forms.
Heat a generous layer of vegetable oil in a large frying pan over medium heat until it is shimmering but not smoking.
Spoon portions of the potato batter into the hot frying pan, using a spatula to flatten each into a thin, even pancake. Fry until the bottom is deep golden brown and crispy, then carefully flip and cook the other side until equally golden.
Remove the pancakes from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot with sour cream or your preferred dipping sauce.
13
g73
g1
g
Indian
Thai