Potato Pancakes with Noodles
Potato Pancakes with Noodles
Ingredients
- 500 grams potatoes
- 1 egg
- 100 grams plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed oil, for frying
- as needed sour cream, for serving, optional
- 50 grams thin egg noodles, cooked according to package directions and drained
Instructions
- 1
Weigh 500 grams of potatoes. Peel the potatoes thoroughly.
⏱️ 5 min
- 2
Grate the peeled potatoes into a large mixing bowl.
⏱️ 3 min
- 3
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min
- 4
Cook the thin egg noodles according to package directions. Drain them well and add them to the bowl with the grated potatoes.
⏱️ 5 min
- 5
Add the egg, plain flour, salt, and black pepper to the grated potatoes and noodles in the bowl.
⏱️ 2 min
- 6
Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min
- 7
Heat a generous amount of oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min
- 8
Once the oil is hot, scoop spoonfuls of the potato and noodle mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min
- 9
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning.
⏱️ 10 min
- 10
Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min
- 11
Serve the potato pancakes immediately, optionally with a dollop of sour cream on the side.
Kitchen Tools
Nutrition Facts (per serving)
Potato Pancakes with Noodles
- 500 grams potatoes
- 1 egg
- 100 grams plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed oil, for frying
- as needed sour cream, for serving, optional
- 50 grams thin egg noodles, cooked according to package directions and drained
Instructions
- 1
Weigh 500 grams of potatoes. Peel the potatoes thoroughly.
⏱️ 5 min - 2
Grate the peeled potatoes into a large mixing bowl.
⏱️ 3 min - 3
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min - 4
Cook the thin egg noodles according to package directions. Drain them well and add them to the bowl with the grated potatoes.
⏱️ 5 min - 5
Add the egg, plain flour, salt, and black pepper to the grated potatoes and noodles in the bowl.
⏱️ 2 min - 6
Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min - 7
Heat a generous amount of oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min - 8
Once the oil is hot, scoop spoonfuls of the potato and noodle mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min - 9
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning.
⏱️ 10 min - 10
Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min - 11
Serve the potato pancakes immediately, optionally with a dollop of sour cream on the side.