Potato Pancakes I

99 Reviews

“This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.” - by FISHLOVE

Ingredients

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

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Metric US

Original recipe yields 2 servings

Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition

Amount Per Serving (6 total)

Calories
283 cal
14%

Fat
8.4 g
13%

Carbs
46.7 g
15%

Based on a 2,000 calorie diet

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Reviews (99)

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286

LINDA MCLEAN

Dec. 16, 2003

"Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but to actu..." See moreally squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort."

161

THERESA WOLF

Dec. 14, 2003

"I loved this recipe due to it's simplicity and nutritional value. Cooking spray worked well rather than oil to fry. I added herbs and used my food processor...." See more"

126

JENNIFER72_00

Oct. 15, 2003

"My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced onion..." See more and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little."

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