Potato Pancakes with Bell Pepper Sauce
- For the pancakes
- 1 ⅕ kilograms starchy potatoes
- 2 onions
- 3 eggs
- 5 tablespoons Pastry flour
- freshly ground peppers
- 125 milliliters Corn oil
For the bell pepper sauce, heat butter in a pan and saute the onion in it until translucent. Pour in the vegetable broth and bring to a boil. Stir in the ground paprika and creme fraiche, season with salt and pepper, and add the diced red bell peppers. Mix the cornstarch with 1 tablespoon water until smooth and stir into the sauce. Bring to a boil again and let thicken.
For the pancakes, rinse the potatoes and finely grate. Place the grated potatoes on a colander and allow to drain briefly. Collect the potato juice and let it stand for a few minutes until the starch has settled. Peel the onions and grate finely. Mix the onions and the settled starch into the grated potatoes.
Stir the eggs and flour into the potato mixture, and season with salt, pepper and nutmeg.
Heat some oil in a pan, pour 1 tablespoon of pancake mixture in it and spread evenly. Cook until golden brown on each side. Drain the pancakes on kitchen paper and keep warm in the oven at 70°C (approximately 160°F). Cook more pancakes from the batter until it is used up.
Serve the potato pancakes with the bell pepper sauce.