GERMAN POTATO PANCAKES

“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.”
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.

YOU’LL NEED:

»2-1/4 C. coarsely shredded peeled potatoes.
»1/2 C. sliced green onions.
»1/3 C. flour.
»1 Egg.
»1/2 Tsp. salt.
»Pinch of pepper.

HOW TO MAKE:

1-Combine all ingredients. Heat 2 Tbsps. oil in a hot skillet.
2-Pour batter (1/4 C. at a time) into the oil. Spread to flatten.
3-Fry on one side, then flip to fry on second side.
4-As a variation, you may add less onion and add some chopped apple instead.

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