Made with only local ingredients, these potato pancakes take advantage of all the seasonal goodies popping up at your local market during the colder season. Potatoes are a perfect winter comfort food – they can be stored all winter long and be prepared in many ways. Give this dish a try and fall in love with its soul-soothing powers.
Potato Pancakes with Chutney
Difficulty Level: Average
Cooking Time: 30 minutes
Ingredients: Potato Pancakes
- 800 g potatoes
- 3 medium carrots
- 2 medium onions, peeled
Ingredients: Apple-Onion Chutney
- 1 small onion
- 2 apples
- 2 tablespoons apple cider vinegar
- 1 teaspoon brown sugar
- Chili flakes
Step 1: Prepare the Potato Pancakes
Wash potatoes, coarsely grate them, and set aside to drain. Try to buy organic potatoes if you can and grate them with skin. Otherwise, peel potatoes (or if you prefer peeled potatoes anyway).
Peel carrots and onions and grate them. Add to potato mixture.
Stir in some salt, mix well and let drain for about 15 minutes, stirring occasionally.
Step 2: Prepare the Chutney
Meanwhile, peel, core and grate the apples.
Slice the onion in half lengthwise and cut into slices.
Heat three tablespoons oil in a saucepan and sauté onion until golden brown.
Add apple cider vinegar and cook over medium heat.
Stir in sugar – this chutney tastes best with brown sugar.
Eventually, add the grated apples and salt and reduce the heat to low and simmer for four to five minutes.
Step 3: Fry the Potato Pancakes
Using hands, press the potato mixture to extract as much liquid as possible. (Yes, it’s ok to use your hands for this.) Season with salt and chili flakes (optional; you can also use freshly ground black pepper). Mix until well combined.
Using your hands once again, measure out about a heaping of potato mixture and form it into a patty. Continue to form patties with remaining potato mixture.
Heat oil in a large skillet over a medium-high heat and fry until the underside is golden, about three minutes. Flip the pancakes and fry until the other side is golden brown and the potatoes are cooked through, about two minutes more. Repeat until all potato mixture is used.
Serve hot with chutney and garnish with chives. If you like, you can have some fun with accompaniments, from fresh goat cheese curd over sour cream to natural yogurt.
This recipe was created by Oscar Germes Castro who runs the sophisticated one-man restaurant named “Oscar kocht” (Oscar Cooks) in Innsbruck. The Mexican native who has found a second home in Tirol serves Vegetarian, Tirol-inspired dishes in a contemporary casual environment with locally sourced, organic ingredients.
Photos by Charly Schwarz