Delicious, both fluffy and crunchy potato pancakes. Great for lunch and supper. Serve with Pepper Salsa ETERNO.
|potatos - grated, 4 cups|
|milk - 300ml|
|eggs - 2|
|flour - 4 tablespoons|
|bread crumbs - 3 tablespoons|
|fresh yeast - 15g|
|sugar - 1 teaspoon|
|salt, pepper - to taste|
|canola oil - for frying|
|Pepper salsa ETERNO - 1 jar|
Warm milk up a little bit. Strir together yeast, sugar and 1 tablespoon of milk. Leave it in a warm place.
The rest of the milk boil. Squeeze potatos to remove liquid. Pour the milk, add egg yolks, yeast, bread crumbs and flour. Season with salt and pepper.
Whip the egg whites on medium-high speed until they hold stiff peaks. Add to the batter. Mix carefully.
Heat a lightly oiled pan over medium-high heat. Pour ½ cup of batter into the pan and brown on both sides.
Serve with pepper salsa ETERNO.