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German Potato Pancakes
SUBMITTED BY:
SWIZZLESTICKS
PHOTO BY:
PJSnugs
"These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup."
RECIPE RATING:
Read Reviews
(218)
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PREP TIME
25 Min
COOK TIME
6 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil
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DIRECTIONS
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
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REVIEWS
Reviewed on Apr. 3, 2006 by MARGIE402
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MARGIE402
Apr. 3, 2006
This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don't fret about the discoloration...it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don't spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.
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19 users found this review helpful
This is the true Potato Pancake (not Latke). We usually serve them on a Friday night...
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Reviewed on Jan. 25, 2004 by SUEMAMA
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SUEMAMA
Jan. 25, 2004
These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that when making homemade french fries to put them in cold, even ice water and then dry them before frying. I then took a handful at a time and squeezed them in the collander and added them to the egg mixture. This worked great. There was no change in color, or if there was it was limited. Once dinner was over I quickly put the leftovers in plastic baggies and put them in the freezer, hopefully this will keep them from oxidizing. Thanks so much for this great recipe!!!
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17 users found this review helpful
These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in...
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Reviewed on Sep. 2, 2003 by TDZANKL
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TDZANKL
Sep. 2, 2003
This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband every time! I do have a little trick that cuts down on the moisture from the potatoes - if you peel and boil the whole potatoes the night before (boil for only a few minutes). Then, cover and refrigerate the potatoes until morning. This will make shredding so much easier on the arms if you are doing it manually and it also cuts down on the moisture!
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16 users found this review helpful
This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating...
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Reviewed on Jul. 22, 2003 by PHAYTHELOV
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PHAYTHELOV
Jul. 22, 2003
A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only had potato pancakes once before from a deli; they definitely didn't compare to this recipe. I made them as-written, and ate them with sour cream and homemade applesauce. Two descriptions came to mind: delightful, and finger-lickin' good! I will definitely make these again, and soon. This recipe is great for breakfast. For a dinner side, I'd try adding a little garlic powder and parsley. Awesome, Wendy! Thanks for sharing!
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15 users found this review helpful
A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only...
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Reviewed on Aug. 14, 2007 by
Scape
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Scape
Aug. 14, 2007
These are a delicious sidedish for dinner or breakfast. For those who are complaining about their potatoes being a greenish-gray color, there is a simple solution. The easiest thing to do is as you scrape them imediately put them in cold water so they aren't exposed to the air. They'll stay a beautiful white. Just be sure to drain them really good before frying. A plus side to soaking them first is that they are much crisper when you fry them up. Not only do they look better but they taste better too!
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13 users found this review helpful
These are a delicious sidedish for dinner or breakfast. For those who are complaining about...
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Reviewed on Dec. 28, 2003 by SANDJEAN
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SANDJEAN
Dec. 28, 2003
I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from turning dark or black. Then add extra flour to thicken. Mine turned out just fine.
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13 users found this review helpful
I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from...
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Reviewed on Sep. 28, 2003 by DIGNA
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DIGNA
Sep. 28, 2003
My mother had made potato pancakes like these when I was little. I made them for my fiance and he said they were the best he had ever tasted; better than any restaurant and even better than his grandmothers! Wow, what a compliment. The only alteration I made was I doubled the flour and the salt. Excellent recipe!
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9 users found this review helpful
My mother had made potato pancakes like these when I was little. I made them for my fiance...
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Reviewed on Nov. 7, 2005 by
amydoll
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amydoll
Nov. 7, 2005
These were really tasty. I served them with rouladen and just topped them with a touch of seasoned salt. I used my cheese grater to shred the potatoes. Very easy.
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8 users found this review helpful
These were really tasty. I served them with rouladen and just topped them with a touch of...
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Reviewed on Jan. 25, 2004 by RubyReba
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RubyReba
Jan. 25, 2004
Made as is. No problem with oxidation because we soaked them in water and then pressed the water out. Delicious, thanks!
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8 users found this review helpful
Made as is. No problem with oxidation because we soaked them in water and then pressed the...
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Reviewed on Dec. 28, 2003 by BLUESILVERGOLD
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BLUESILVERGOLD
Dec. 28, 2003
I squeezed out extra water from shredded potatoes by using a cheesecloth. Also doubled flour and salt plus added 1/4 C finely chopped fresh parsley. Be sure not to let the potato mixture sit too long or more water will be drawn out from the potatoes.
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8 users found this review helpful
I squeezed out extra water from shredded potatoes by using a cheesecloth. Also doubled flour...
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