Lenten potato pancakes
Simple and delicious unsweetened pancakes on cornmeal that go well with soup for lunch instead of bread, or with tea if layered with sweet toppings Ingredients (for 2 servings)
Potatoes - 550 g
Onions - 80 gr
Salt - to taste
Vegetable oil (for frying) - 2-4 tbsp
Prepare the products according to the list. From the specified amount I got about 10 potato pancakes.
Peel the potatoes, wash them and grate on a fine grater.
Onion peel, wash and also grate on a fine grater.
Add salt and mix.
Flip the resulting mass on a sieve and let the excess moisture drain.
The potato and onion mixture back into a bowl. It should be thick enough for the potato-dranniki to hold its shape while frying.
Heat vegetable oil in a frying pan over medium heat. Using a spoon or your hands, separate a portion of the potato mass and place it on the heated surface of the frying pan.
Fry the potato pancakes on medium heat for about 4-5 minutes on each side, until brown.
The lean potato dumplings are ready. If desired, you can put them right out of the pan on paper towels to remove the remaining oil.
Bon appetit