Two pounds of peeled, boiling potatoes Five ounces of yellow cheese, say Gouda. Two eggs: Three spoonful of flour
Greek yogurt weighed 3.5 ounces. Taste salt and pepper. For fry, oil Possessive: parsley or dill
Sort the potatoes ahead of time. Peel them, boil till soft, then drain and chill away.
Mash the potatoes into a smooth mass; then, add grated cheese, chopped parsley (optional), salt, and pepper.
Form the little, flat pancakes using your hands. To make a thick batter, combine eggs, Greek yogurt, flour in a bowl
Coat every pancake in the ready batter, then fry on a heated skillet with a little oil for roughly five minutes on both sides.
Soak off extra oil; lay the fried pancakes on a paper towel.