Tear the potatoes into fine noodles with the grater. Grate some – about a quarter – finer.
Squeeze the torn potatoes firmly in a sieve so that the juice can drain off. Let the water settle a bit and carefully empty it away. Add the settled potato starch back to the mixture.
Now mix the mixture with crushed garlic, egg and flour. Season to taste with salt and pepper. If you want, add peas chives or other according to taste.
Heat some oil in a shallow pan. Spoon the mixture into the pan, flatten into potato pancakes and fry the pancakes until crispy on both sides.
Arrange the pancakes and serve.
Preparation Tip:
This is best served with a crisp salad. A yogurt sauce is also particularly tasty and brings some freshness to the dish.
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