Potato pancakes Cyril Lignac: recipe

Let’s say, in the summer, we have very little desire to cook. We want to prepare good, fast and simple dishes. Far from staying near the kitchen where temperatures are warmer than on the balcony. So, we can definitely turn to Cyril Lignac to serve everything we need on a silver platter (well, roughly). For our treatment, we can count on potatoes. Regardless of the season, they know how to invite themselves to our dishes. Fried, potato chips, steamed, grilled, in salads, and in pies, it’s always very easy to find a way to include them. Thanks to all these varieties, it is impossible to get tired of them. And this time, to enjoy it as it should, it is Potato pancakes recipe from Cyril Lignac which we will reveal to you.

What potatoes do you choose to make pancakes?

If we love potatoes so much, it’s because there’s a special kind to each recipe. Whether you’re making french fries, steamed potatoes, or gratin, you won’t necessarily use the same potatoes. The variety used will have a direct impact on your recipe, and pancakes are no exception. To make potato pancakes worthy of this name, we will choose A Flour variety such as bintje or adira. Thanks to the high starch content, they allow the galettes to preserve better when cooked. We have the treatment we deserve.

How to get crunchy hash browns

When we eat potato pie, we like it to be crunchy on the outside and melting on the inside. However, you may not be able to make it as crunchy as you’d like. The fusion aspect dominates our recipe. Fortunately, every problem has its own solution. There is a little trick to making sure our pancakes are as crispy as you want them to be. Technology ? Strain them into a colander for a few minutes, squeezing them and freeing them of all the spilled water. Rather simple, isn’t it? Now that you have all the cards for making crispy waffles, let’s go to the kitchen to put our new trick into action with Potato pancakes recipe by Cyril Lignac.

Potato pancakes recipe from Cyril Lignac

Ingredients for 4 people:

  • 150 gm potatoes, peeled and cubed
  • 4 cl full fat
  • 40 grams of flour
  • 100 g of cheese (Emmental, Gruyere, Parmesan)
  • 2 whole eggs
  • 200g arugula or other salad
  • 100 gm cherry tomatoes
  • 2 tablespoons white balsamic vinegar or vinegar of your choice
  • olive oil

utensils:

  • 3 bowls
  • 2 spoons
  • 1 pot
  • 1 pass
  • 1 frying pan
  • 1 plate
  • 1 slicing knife
  • spoons

Preparation :

  1. Cut the cheese into small cubes and make parmesan shavings
  2. When the potatoes are well cooked, drain and mash them to make a puree and mix with cream, flour, cheese, eggs and spices.
  3. For reservations.
  4. In a frying pan, pour a line of olive oil, add the potato mixture and let it brown on both sides.
  5. In a salad bowl, put the watercress
  6. In a small bowl, mix olive oil with vinegar and form a vinaigrette. Add salt and pepper.
  7. Cut the tomatoes into quarters. Put the tomatoes on the salad and serve with potato pancakes.

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