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Galettes de Pommes de Terre Liégeoises
Crispy, pan-fried potato pancakes originating from the Liège region of Belgium. These galettes are made with grated raw potatoes, onions, and sometimes a touch of flour or egg, pan-fried until golden brown and delicious.
🧂 Ingredienser
- 800 g Potatoes(starchy variety, peeled)
- 1 medium Onion(finely chopped)
- 1 large Egg
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
- 3-4 tbsp Vegetable oil or butter(for frying)
👨🍳 Instruktioner
- 1
Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is a crucial step for crispy galettes.
💡 Proffstips: Squeeze firmly to remove excess moisture. - 2
In a medium bowl, combine the squeezed grated potatoes, finely chopped onion, egg, flour, salt, and pepper. Mix well until everything is evenly distributed.
💡 Proffstips: Don't overmix, just combine. - 3
Heat 1-2 tablespoons of oil or butter in a large non-stick skillet over medium-high heat. Once hot, spoon about 1/4 cup of the potato mixture into the skillet for each galette, flattening them slightly with the back of the spoon.
💡 Proffstips: Ensure the pan is hot before adding the mixture for a good sear. - 4
Cook for 5-7 minutes per side, or until golden brown and crispy. Add more oil or butter as needed for subsequent batches. You may need to cook in batches to avoid overcrowding the pan.
⏱️ 5-7 minutes per side💡 Proffstips: Resist the urge to move the galettes too early; let them form a crust. - 5
Remove the cooked galettes from the skillet and drain on paper towels. Serve immediately.
💡 Proffstips: Serve hot for maximum crispiness.
💡 Proffstips
- ✓Using starchy potatoes is key for the right texture.
- ✓Squeezing out the liquid is the most important step for achieving crispiness.
- ✓Don't make the galettes too thick, or they won't cook through properly.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped chives or parsley to the potato mixture.
- Serve with a dollop of sour cream, applesauce, or a simple green salad.
- For a richer flavor, use a mix of butter and oil for frying.