Classic Summer Ratatouille
A vibrant Provençal vegetable stew with aubergine, courgette, peppers, and tomato, gently simmered with herbs.
German Potato Pancakes
German potato pancakes are a classic comfort dish made from grated potato, onion, and egg, pan-fried until beautifully crisp and golden.
They are wonderfully versatile—serve with sour cream and chives for savoury meals, or applesauce for a traditional sweet pairing.
Ingredients
- 1 medium Onion grated
- Sour Cream optional, to serve
- 1/2 tsp Black Pepper
- 800 g Potatoes peeled and coarsely grated
- for frying Oil neutral
- Applesauce optional, to serve
- 1 tsp Salt or to taste
- 2 Eggs beaten
- 3 tbsp Plain Flour
Method
15m20m35m
- Grate potatoes and onion, then transfer to a clean tea towel and squeeze out excess moisture.
- Mix with eggs, flour, salt, and black pepper until evenly combined.
- Heat a thin layer of oil in a frying pan over medium-high heat.
- Spoon in portions and flatten into small pancakes.
- Fry 3–4 minutes per side until deep golden and crisp.
- Drain briefly on kitchen paper and keep warm while cooking remaining batches.
- Serve hot with sour cream or applesauce.
Notes
Squeeze out as much liquid as possible from grated potatoes for maximum crispness.
Cook in small batches so pancakes fry evenly and stay crunchy.
Keep cooked pancakes warm in a low oven while frying the rest.
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