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Ingredients
- 1 kg of potatoes (type C, for boiling)
- 2 tablespoons of olive oil
- 1 tablespoon of garlic powder
- 1 tablespoon of salt
- ½ tablespoon of ground black pepper
- 180 g of sour cream (for serving)
- 1 fresh garlic clove
- 2 tablespoons of corn starch
- 100 g of white wheat flour
- 1 large egg
- 2 tablespoons of pork lard (for frying)
Instructions
- 1Boil the potatoes in their skins until they are half-cooked. After they have cooled, peel them and grate them on a small grater into a large bowl.
- 2Add the starch, flour, egg, salt, pepper, garlic powder, and freshly crushed garlic. Quickly mix everything with a wooden spoon or by hand until you get a soft, but homogeneous dough.
- 3On a lightly floured surface, roll the dough into a cylinder and cut it into equal pieces. Form round pancakes with your hands, about 8 cm in diameter and 6 mm thick.
- 4In a hot pan over medium heat, melt the lard (or heat the oil). Fry the pancakes on both sides until golden and crispy. Serve them warm, with a generous portion of sour cream.
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