Potato and carrot pancake
How can I prevent vegetable patties from releasing too much water and keep them crispy?
- 300g potato
- 150g carrot
- 1 egg
- 40g grated Gruyère cheese
- parsley
- cell
- pepper
- Peel and grate the carrots and potatoes.
- Add a beaten egg, the Gruyère cheese and the parsley. Mix well, season with salt and pepper.
- Form small patties on parchment paper or pour the mixture into previously greased molds.
- Bake for 25 minutes at 200°C.
Potatoes and carrots naturally contain a lot of water, which is released once the vegetables are grated. To get perfectly crispy fritters, the key is to firmly press the grated vegetables between your hands or through a clean cloth before mixing them with the egg. This will remove the excess liquid that could make the mixture soggy and the fritters soggy.
Can these potato and carrot patties be cooked in a pan rather than in the oven?
Absolutely. If you prefer pan-frying for an even more golden and crispy edge, heat a drizzle of olive or sunflower oil over medium heat. Drop small mounds of the mixture into the pan, flatten them slightly with the back of a spoon, and cook for about 4 to 5 minutes on each side until golden brown. Be careful not to use too high a heat so the center of the potatoes has time to cook through.
What variety of potato is recommended for this recipe?
To ensure your potato pancakes hold their shape perfectly without collapsing during cooking, choose floury or starchy potatoes, such as Bintje, Caesar, or Manon. The natural starch in these varieties will act as a complementary binder with the egg and grated Gruyère cheese, ensuring excellent cohesion for the pancake while guaranteeing a perfectly melted center after 25 minutes of cooking.
