- potatoes - 1 Kilogram
- bulb - 120 grams
- flour - 1/4 Glass
- egg - 1 piece
- salt - 1 teaspoon
- freshly ground pepper - 1/4 teaspoonfuls
1. Peel potatoes and onions. In a food processor or grater, chop potatoes and onions. 2. Put the vegetables in a colander or wrap in gauze. Squeeze well to drain as much liquid as possible. Leave to stand for 2 minutes, then squeeze again. Put the mixture in a bowl. 3. In a large bowl, whip the flour, egg, salt and pepper together. Add flour mixture in a bowl with potatoes and onions and mix well, so that the mixture evenly covers the vegetables. 4. In a medium frying pan, heat 2 tablespoons of peanut butter. Using a spoon, put the cooked dough into a frying pan, forming pancakes and leveling them with the back surface of the spoon. Cook the fritters on a moderately strong fire until they become golden at the edges, about 1 1/2 minutes. 5. Then turn over and cook until golden brown on the other side, for about 1 minute. Cut out the ready-made pancakes on paper towels. Repeat with the remaining potato mixture, adding oil to the frying pan as needed. 6. You can put the finished fritters in a warm oven for an hour or more to keep them warm before serving. Cooked fritters are stored in the refrigerator for 1-2 days or packed in the freezer for up to two weeks. Frozen pancakes put in one layer on a baking sheet, put in preheated to 200 degrees in the oven and bake until cooked. Serve fritters with sour cream and red caviar.
Servings: 4