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German Style Crisp Potato Pancakes

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Ingredients

Adjust Servings:
2 tablespoons fresh lemon juice
4 cups leftover mashed potatoes
1/4 cup minced onion
1 teaspoon caraway seed, slightly crushed
2 tablespoons chopped fresh parsley
2 tablespoons unbleached flour
1 egg
1 tablespoon milk
salt or pepper
sour cream, if desired for topping
4 - 6 tablespoons butter (for frying)

Nutritional information

425.4
Calories
170 g
Calories From Fat
19 g
Total Fat
11.1 g
Saturated Fat
117.5 mg
Cholesterol
982.6 mg
Sodium
56 g
Carbs
4.9 g
Dietary Fiber
5.2 g
Sugars
8.7 g
Protein
264g
Serving Size

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German Style Crisp Potato Pancakes

Features:
    Cuisine:

    Made as written except cut in half for two servings. Very yummy but not the pancake texture I'm used to. I like to veer from my own recipes, consequently tried with the mashed potatoes, but will be going back to using raw ones. Will make this again, good way to use up leftovers, however it will be as a side dish for a main meal.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    German-Style Crisp Potato Pancakes, Another of my favorite recipes from the Sunset International Cookbook The original recipe called for peeled and chopped raw potatoes but I’ve never had good luck using raw potatoes for this recipe Therefore my adaptation is to use leftover cooked (mashed) potatoes Can be served as a main meal sidedish or for breakfast , Made as written except cut in half for two servings Very yummy but not the pancake texture I’m used to I like to veer from my own recipes, consequently tried with the mashed potatoes, but will be going back to using raw ones Will make this again, good way to use up leftovers, however it will be as a side dish for a main meal


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    Steps

    1
    Done

    In a Large Bowl Combine the Mashed Potatoes With the Lemon Juice and Stir Well.

    2
    Done

    in a Dry Bowl, Combine the Onion, Caraway Seeds, Fresh Parsley, Flour, Egg and Milk.

    3
    Done

    Stir in Potatoes. Season to Taste With Salt and Freshly Ground Pepper.

    4
    Done

    Over Medium Heat, Melt 2 to 3 Tablespoons of Butter in a Wide Frying Pan.

    5
    Done

    When Butter Starts to Foam Add About 2 Tablespoons of the Potato Mixture, Spreading Into a 4 Inch Pancake. Repeat to Make 2 or 3 More Cakes, Enough to Fill the Pan but not Overcrowd.

    6
    Done

    Cook, Turn Once, Until Golden Brown on Both Sides About 5 Minutes Per Side. Add More Butter as Needed to Fry Pancakes.

    7
    Done

    Using a Wide Spatula, Lift Pancakes from Pan and Transfer to Warming Tray in Low Oven at 200 Degrees. Continue Cooking Remainder of Potato Mixture.

    8
    Done

    Keep Warm Until Ready to Serve. Garnish With Fresh Parsley and Top With Sour Cream If Desired.

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    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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