Potato pancakes with sourdough
I like this recipe for potato pancakes much better than the others on my site. This one has a much softer, softer core, but the downside is that the potatoes make the dough stickier, so it's harder to handle.
Ingredients
Instructions
- Boil the potatoes.
- Sift the flour, add the water and mix for 1-2 min. kneading leave to rest for 1 hour. (Car leasing: soak the flour granules.)
- Add the sourdough starter and continue kneading.
- In the meantime, add the boiled, mashed potatoes and at the very end the salt. Leave to rest for 45 minutes once it has thickened.
- First folding is done, then rest for about 45 minutes in a greased baking dish.
- Second Folding service also after 45 minutes of rest.
- Do the final folding, then leave on the counter for 1 hour, then refrigerate for about 10-12 hours. (I prefer a slow, refrigerated rise.)
- Leave to temper on the counter for 1-2 hours after refrigeration.
- Divide the dough into 6 175 g dumplings, roll them on an oiled surface and cover with cellophane for about 1 hour.
- Heat the oil. Shape the pancake, roll it out and put it in the hot oil. Fry for a few minutes on each side and serve.
