“Luscious German Vegetarian Potato Pancakes with Creamy Herb Sauce”
Discover this exquisite fusion of traditional German cuisine and vegetarian delights, with our scrumptious Vegetarian Potato Pancakes. Served with a creamy herb sauce that sends your taste buds soaring on a sensory adventure. Prepare to be captivated by the heavenly aroma and mouthfeel of these culinary masterpieces in this easy-to-follow recipe, perfect for both novice cooks and experienced chefs alike.
Allergens
Eggs, Dairy (Sour Cream)
Ingredients
- 4 large potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/2 cup all
- purpose flour
- 1 tsp baking powder
- Salt and pepper, to taste
- Vegetable oil for frying
- Fresh parsley, finely chopped (for garnish) Creamy Herb Sauce:
- 1 cup sour cream
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- Salt and pepper, to taste
Instructions
- In a large bowl, combine grated potatoes and onion. Squeeze out any excess liquid and set aside.
- In another bowl, whisk together eggs, flour, baking powder, salt, and pepper. Add the potato mixture to the egg mixture and mix well.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium high heat.
- Using a spoon or ice cream scoop, form pancakes and fry until golden brown on both sides, approximately 4 minutes per side. Drain on paper towels.
- For the creamy herb sauce, combine sour cream, dill, chives, salt, and pepper in a small bowl. Set aside.
- Serve potato pancakes warm with a dollop of creamy herb sauce and garnish with fresh parsley.
Chef’s Insight
The secret to perfect potato pancakes lies in squeezing out excess liquid from the grated potatoes and onions. This ensures a crispy exterior and a tender interior.
Notes
Use a box grater or food processor to save time and effort.