Chisolini

 

 Potato pancakes
  • 450 GRAM FLOUR
  • 1 CUP MILK
  • 50 GRAM BUTTER
  • 1 TSP YEAST
  • 1 TSP SALT
 
  • 700 GRAM POTATOES, peeled and grated
  • 1 TSP BAKING POWDER
  • 2 TBSP FLOUR
  • 3 ONIONS
  • 4 TBSP SOUR CREAM
  • 2 EGGS
    		•

    Mix all ingredients well and knead for 15 minutes. Roll the dough out, fold it in quarters, roll it out again. Repeat this five times. Now roll it out thinly and cut small squares. Heat a layer of oil in a deep frying pan and fry the dough squares until brown on both sides. Put them quickly on a paper towel to soak the oil and serve them with cheese, coppa or salame.

    Chop on onion. Mix the potatoes with the baking powder, the flour, the chopped onion and the eggs. Shape the mixture into pancakes and fry them golden brown on both sides. Slice in the meantime the remaining onions and fry them. Serve the pancakes with the fried onions and sour cream.

    See also a recipe for Korean potato pancakes


    Click for Worldcook's recipe page

     

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