+Shredded Potatoes – Yukon Gold potatoes are best, they are great for pancakes, but you can also use a potato mix. Starchy potatoes, such as Russet or Idaho, also have a great texture.
+Flour – helps bind the potatoes together. All-purpose flour or gluten-free flour works well. For a grain-free version, use arrowroot flour.
+Eggs – Another binding ingredient, important for keeping the donuts together while frying.
+Garlic and Onion: bring out the delicious taste of potatoes. Fresh ingredients are recommended for best flavour. You can use white, +red or green onions. Garlic – essential when frying potatoes, it gives an irresistibly delicious aroma.
+Dijon mustard – optional but gives the potatoes a deep flavor.
+Smoked Paprika – Adds a smoky flavor and a bit of color.
+Salt + pepper – to taste.
Peel the potatoes and grate them in a grater.
Crack the eggs and add to the grated potatoes.
Salt, pepper, add nutmeg.
Sprinkle flour lightly (about a tablespoon).
Add the crushed garlic first.
Preheat oil in large enough pan.
After 3min test to put the preparation with a tablespoon and if it wriggles, you can start all the cooking. Leave for 3/4 minutes to brown and turn them over.
Serve hot with a salad and a charcuterie platter.
Note that you can pre-cook them in a pan and reheat them in the oven in the evening.