Main Course

Kartoffelpfannkuchen

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Ingredients

  • 2 1/2 cups potatoes, grated on medium grater
  • 3 cups water
  • 1 teaspoon lemon juice
  • 1 potato, Boiled, Mashed
  • 1 large egg, Beaten
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • vegetable oil, While Needed
  • Directions

    1. Grate raw potatoes into standard water to which lemon juice has been added in.Place potatoes in a strainer or simply cheese cloth and empty off liquid.
    2. Drain well.
    3. Beat raw and cooked potatoes by using egg, milk, and sea salt to form a batter.
    4. Using 3 To oil for each batch, lower batter for 3 or 4 pancakes at a time in hot oil inside of a large frypan.
    5. When firm on the bottom facet, loosen edges and turn.
    6. Brown upon other side.
    7. Remove, drain on paper bath towel, and keep warm.
    8. Continue until just about all batter is used.
    9. Serve immediately.
    10. If spud cakes are served using meat, sprinkle with sodium chloride.
    11. Sprinkle with sugar if dished up with applesauce.

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