|500 g||potatoes (waxy)|
|¼ tsp||nutmeg (ground)|
|180 g||all-purpose flour|
|vegetable oil for frying (approx. 150ml)|
|smoked salmon for serving|
|sour cream for serving|
Sparkling Cider: the ideal companion for potato pancakes – especially when served with apple sauce. The perfect drinking temperature is 12°C/53°F.
Peel onions and cut into fine cubes. Peel potatoes and grate using the large holes on a box grater. Transfer to a large bowl.
Generously season potatoes with salt, pepper, and nutmeg. Then add in onions, eggs, and flour. Mix well until fully combined and sticky. Add extra flour if needed.
Working in batches, drop little mounds of potato mixture into the frying pan. Press lightly to flatten. Fry until golden, approx. 2 – 3 min. on each side. Transfer to a paper towel-lined plate to absorb extra oil. Serve with smoked salmon and sour cream.