Instructions
Peel the potatoes and onion and grate them in the food processor or by hand with a box grater.
Place them in a big coliseum of cold water and let them soak for a many twinkles.
also drain and soak in fresh water for a many twinkles more. The water should now be looking more clear and not as cloudy.
Drain and squeeze out the redundant liquids by placing the soaked onions and potatoes in a tea kerchief or cheesecloth and squeezing out the redundant water.
Place the potatoes and onions in a mixing coliseum.
Add eggs, all purpose flour, paprika, cayenne pepper, crushed garlic, swab and ground black pepper and mix into a batter.
Use a ¼ mug measuring mug to measure out the batter and form it into cutlet galettes.
Place them onto a baking charger.
toast up a skillet or frying visage with olive oil painting on medium heat and when hot, add 4 galettes into the hot oil painting. They should sizzle when they hit the visage. Do n’tover-crowd the visage.
Shindig for 3- 4 twinkles on each side until golden and crisp. Gently flatten the galettes with your spatula as you fry them.
Serve with sour cream or Greek yogurt or our garlic dip and a sprinkle of diced chives.
Notes
Storing and Reheating Keep them stored in the fridge for 3- 4 days. They can be reheated in the air range or roaster. toast the roaster to 350 °F and reheat for 5- 10 twinkles until hotted through. Reheating them in the microwave oven also works but they wo n’t stay as crisp.
indurating They’re freezer friendly for over to a month. flux overnight in the fridge and also overheat as usual.
nutritive information is for potato galettes only and excludes garlic dip or sour cream or anything differently they may be served with.
Nutrition
Serving: 1Fritter | Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 254mg | Potassium: 522mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg