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                  KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   c            Potatoes -- (2 Large) *
   3       c             -- Water
   1       t            Lemon Juice
   1       ea           Potato -- Boiled, Mashed
   1       ea           Egg -- Large, Beaten
   2       tb           Milk
     1/2   ts           Salt
   1       x            Vegetable Oil -- As Needed

  *    Potatoes are grated on medium grater.  2 1/2 Cups
  Approx.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++++++ 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.
 


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