I don’t know if it is my German heritage (I’m 1/2 German), but I love the food of Oktoberfest! One of the key participants is the ever-popular potato pancake.
This is the second potato pancake recipe I’ve posted here. The first recipe I used to make a great sandwich – The Potato Pancake Reuben! These were just as the culinary gods intended, as a side dish for a German dinner.
While the basic recipe is straight-forward (potatoes, flour and eggs) you could add so many things. I’ve heard of carrots, bacon and jalapeños. I kept mine traditional using a little onion.
I used my food processor’s shredding blade to make quick work of the potatoes (after the long work of peeling them).
Into the oil, getting nice and brown.
Crunchy and tasty!
German Potato Pancakes
Prep Time: 25 Min | Cook Time: 6 Min | Makes: 6 servings
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium potatoes, peeled and shredded
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Amount Per Serving Calories: 283 | Total Fat: 11g | Cholesterol: 70mg Powered by ESHA Nutrient Database