Yield 6 Number Of Ingredients 7 Steps:
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Time 2h10m Yield 12 pancakes Number Of Ingredients 5 Steps:
To prepare the potatoes, peel and cover with cold water. Let stand several hours before using. Pour off the water and grate. Drain very thoroughly. Add eggs to grated potatoes and mix lightly; stir in remaining ingredients. Drop from a teaspoon on a hot, well-greased skillet. Brown on both sides. Serve hot with applesauce.
More about “kartoffelpfannkuchen potato pancakes recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE:. If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.
