We seem to be on a German food theme here. Potato pancakes are not that hard to make and are a real treat when served with applesauce and bratwurst. Laura’s grandmother Elsie would make these every Friday. She would assign one or more of the grand-kids to do the grating as hand grating on the finest setting of the grater is essential to getting the right consistency for the pancakes. It is also important to squeeze out the water from the potatoes and the onions.
| Author: Laura Kirkley
A classic savory German side dish. Can be served for breakfast or with an evening meal. Serve with warm apple sauce and sour cream. Serves: 4 |
Potato Pancakes |
INGREDIENTS
4 Yukon Gold potatoes – peeled
1 small, onion
2 eggs
1/3 cup, all-purpose flour
1 teaspoon, baking powder
1 teaspoon, salt
1 pinch, fresh ground black pepper
peanut oil – for frying
applesauce
sour cream
METHOD
- Preheat oven to 100 degrees.
- Finely grate potatoes. Place potatoes on a clean kitchen towel and draw up the sides and wring any extra water out of the potatoes.
- Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture.
- Combine potatoes and onion in a large bowl. Beat eggs into mixture. Stir in flour, baking powder, salt and pepper.
- Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon. The flatter the pancake the crisper it will be.
- Brown well on both sides. Drain on paper towel. Taste for seasoning and adjust accordingly. Keep cooked pancakes warm in a 100 degree oven.
