Potato Pancakes

Dissolve the compressed yeast in warm milk, stir well, and leave it on the counter to let the yeast activate.

Grate the potatoes using a fine grater. Rinse the grated potatoes in clean water, squeeze them dry, and transfer to a bowl.

Season the potatoes with salt and add the sifted flour. Mix thoroughly—it's easiest to do this by hand.

Pour the milk and yeast mixture over the potato dough and mix again.

Cover the bowl with plastic wrap and let it ferment in a warm place for 1.5 hours.

Heat a generous amount of vegetable oil in a skillet. Scoop up the batter with one spoon and use another to help drop it onto the skillet.

Fry the potato pancakes over medium heat on both sides until golden brown.

Transfer the finished pancakes to paper towels to remove excess oil.