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Just do not forget a mountain of sour cream near: The pancake from Hanukkah 2020

Why bother and prepare a lot if you can put all your efforts into one big, festive, crispy and brown one?

Liat Shirit makes sense

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• Rusty

• Fritters

• Hanukkah

• Potatoes

Liat Shirit

Friday, December 11, 2020, 6:00 p.m.

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Do not forget a decent dose of sour cream nearby.

Rusty brown and crispy (Photo: Liat Shirit)

Two details you may not have known about the rusti:

* The ultimate pancake from the Alps, the Swiss love to eat on their ski breaks.

* The main difference between it and the Ashbruns or lettuce is its size and the fact that lettuce usually involves an egg as well.

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For all holiday recipes

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Tips before you start:

* It is recommended to use a recipe in distilled butter (ghee / samna) thanks to which the rusty gets a particularly crispy coating, but, it is possible and possible to convert it to regular butter.

* After grating the potatoes, it is important to take out the liquids that accumulate,

but

-waf comes big but, do not milk every drop of liquids.

The pancake needs some moisture, which will create steam, which will cook the pancake better.

* Do not worry if during work the grated potato turns black or mars.

It's just an oxidation process.

While frying the color will come back to itself.

* I used a cast iron skillet, but I recommend using a non-stick pan so it will be easy for the pancake to slide out.

* The rusti is best served with a decent dose of sour cream and herbs.

.

Rusty pancake with celery root

Recipe By: Liat Shirit, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• Easy to prepare

• 1 units

• vegetarian

• Recipes for Hanukkah

• milky

• vegetables

• Patties

• kosher

Swiss Rusty Pancake (Photo: Liat Shirit)

Conversion calculator

Ingredients

• • 1 kg of clean, peeled potatoes

  • ½ Medium-sized celery root, peeled and clean

  • 1 teaspoon salt

  • ½ A teaspoon of black pepper

  • 1 tablespoon (distilled butter) or soft plain butter

  • 60 grams (distilled butter) or plain butter, for frying

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Preparation

How to make a rusty pancake with celery root?

• 1 Grate the potatoes and celery root on the coarse side of the grater.

  Try to grate on the long part of the vegetable, for long strips.

• With your hands, squeeze the vegetables well and get rid of all the liquid (do not worry, there will still be liquid in the vegetables).

• 3 Mix the grated and squeezed vegetables with the ghee spoon and spices and mix well.

• 4 Choose a flat pan with a diameter of 24/26 cm, preferably Teflon and with a beveled edge (so that it will be convenient to slide the pancake out of the pan). Melt 2 tablespoons of distilled butter in it.

• 5 Arrange the potato mixture on top of the loosely greased pan.

  Flatten slightly with a spatula and arrange the edges, but there is no need to tighten.

• 6 Fry the pancake for 12 minutes or until the bottom gets a nice color (lift the pancake gently and peek into its bottom).

  If after 8 minutes the bottom still does not start to turn golden, increase the heat of the flame.

• 7 Before turning, transfer the spatula to the bottom of the pancake, making sure that no part of it sticks to the pan.

  Cover the pan with a tray or wooden board (preferably with a handle) and turn the pan over so that the pancake stays on the tray.

• 8 Add the remaining 2 tablespoons of butter to the empty pan and slide the pancake back into the pan so that the golden and fried side is facing up.

• Fry for another 12 minutes or until the bottom turns golden.

• 10 Slide the pancake back into the tray, cut it into nice slices and serve and with sour cream and lemon slices.

  Turn: Slide the pancake back into the pan so that the golden side is facing up (Photo: Liat Shirit)

• 10

  Do you not have a ghee?

  Use plain butter.

  
  

  Want to make ghee (distilled butter) yourself?

  it's simple.

  Enter the

  recipe.

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