Pfannenpickert

Rinse, peel and grate the potatoes, drain the pulp well in a sieve. Mix flour, salt, eggs and milk or sour cream with the potatoes. Heat the oil in a frying pan (preferably a heavy cast-iron one), pour in the mixture to the thickness of a thumb and let it brown first on one side and then, after careful turning, on the other side.

Bring to the table hot.

Related Recipes:

Coconut Milk Pannacotta with Vanilla Ice Cream and LycheesSoak gelatin in cold water. Slit the vanilla bean lengthwise, scrape out the pulp (use the pulp for... Turkish Potato Mince Frying Panhour. In the meantime, select the spinach, clean, rinse and blanch in boiling hot salted water. Cool the... Parathas with Spiced PotatoesFirst, rinse the potatoes and unpeeled in a saucepan with water to cover. Sprinkle in turmeric powder and salt... The Cream Varieties in SwitzerlandDepending on the intended use, you can choose between full cream, heavy cream, sauce cream, half cream, sour... Asian Vegetables Fried in Rice Leaf with Sesame Seed MarinadeHave fun preparing this mushroom dish! For the sesame marinade, roast sesame seeds in a frying pan. Rinse... Melanzania CasserolePeel and rinse the potatoes and cut into cubes or slices. Heat half of the oil in a frying pan. Fry the... Pike Perch Fillet, on Beet VegetablesRinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*)... Cernohorsky Cutlet with Potato and Veal SaladMake kipfler, remove from the peel and cut leafy into a salad bowl. In a cup of tarragon dust sugar, salt... Carinthian GeschnetzeltesClean the mushrooms and cut into slices. Peel onion and garlic clove, cut into small pieces. Remove the core... Glazed Calf’s Liver with Caramelized CherriesGlazed calf’s liver with caramelized cherries, pommes mousseline and sugar snap peas Boil potatoes in...