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.
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.
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.
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!
2 tbsp of all-purpose flour
¼ tsp baking powder
½ tsp salt
¼ tsp pepper
(6) medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup of vegetable oil
Beat the eggs, flour, baking powder, salt, and pepper in a large bowl. Then, mix in potatoes and onion.
In a large skillet, heat the oil over medium heat. Drop heaping tablespoonfuls of the potato mixture in batches into the skillet, press to flatten. Cook each side until brown and crisp for 3 minutes. Drain on paper towels.
German potatoes pancakes can be eaten sweet or savory. These are most often eaten with apple sauce, other fruit compotes, or powdered sugar, but are often eaten as part of a meal with a yogurt-herb sauce or meat.
Use a grater or food processor to grate the potatoes with finesse. You ‘re not looking for thick strands.