Galettes de Pommes de Terre Alsaciennes (Potato Pancakes)
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A tradition in Alsace, in the east of France, these potato pancakes are actually called Grumbeerekiechle in the local language. Serve with smoked salmon or ham.
Hands-on: 30 minutesTotal: 30 minutes
- 2 lb. potatoes, peeled
- 2 large eggs
- 1 Tbsp. all-purpose flour
- 1 Tbsp. fresh parsley, minced
- 1 medium onion, peeled and minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. ground nutmeg
- ½ cup sunflower oil
- Grate potatoes with a box grater (not too thin). Use a paper towel to blot them dry (the drier they are, the easier they are to mix and cook).
- Place the grated potatoes in a large bowl, and break the eggs over them. Combine well, and add the flour, parsley, and onion, stirring constantly. Season with salt, pepper, and ground nutmeg. Stir again until you get a combined mixture.
- Take a spoonful of potato mixture and create 3"-wide pancakes. Press them flat with your hands. Heat a large nonstick skillet over medium-high heat, add the oil to a depth of about ½", and fry the potato pancakes for 5–7 minutes. Flip the potato pancakes over to cook the other side for 5–7 minutes. They must be golden and crunchy outside, but soft inside. Use a paper towel to blot the grease.