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Crispy German Potato Pancakes

by | Sep 15, 2015 | CSA Member Updates, Recipes

Remember potato pancakes when you were a kid?  Might be fun to make some and bring back the memories.

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: 6

Ingredients:
2 eggs
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 medium potatoes, peeled and shredded
1/2 cup onion, finely chopped
1/4 cup vegetable oil

Directions:
1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.
2. Mix in potatoes and onions.
3. Heat oil in large skillet over medium heat.
4. Working in batches, drop heaping tablespoons of the potato mixture into the skillet.  Press to flatten.
5. Cook for about 3 minutes on each side until browned and crispy.
6. Drain on paper towels.

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16 Comments

  1. Janet Bricker

    Love the recipes!

    Reply
  2. Myrt Rogers

    I make these love these but no eggs. If extra I put wax paper between and freeze. Just reheat.

    Reply
  3. Linda Morrison

    I remember these from a real German lady showed my Mom. Then my Mom put her personal touch to the recipe. You shred the brown skin potato into a strainer. Then you rinse potatoes with clear water and press as much water out and take paper towel top. Then put shredded one Vidalia onion into about Six medium shredded/rinsed/patted dry. Add 2 large eggs/1 teaspoon salt/ onion and garlic powder are optional. 3Tablespoons flour. I cook in contact grill. Just spray with your favorite cooking oil. Then cook small patties until golden brown . Make sure your grill is heated well before putting in. About 5 minutes if you make patties thin about 3 Table Spoons at a time. I serve these will Salman or Mackerel patties. And put lemon on fish patties. Sour cream for potato patties. Enjoy / From : Linda Morrison

    Reply
    • Diane Bonamy

      My grandmother and mom did the same thing!

      Reply
    • Mindy

      Traditional ones are served with syrup. Not my cup of tea- but family always loved them that way. I prefer them plain. Great side for meatloaf or steaks. Try rice cakes too- another good one.

      Reply
      • Lynne

        My husbands family ate them with canned sliced tomatoes,I actually learned to like them that way,my family had syrup with them

        Reply
    • Heather B Oshowy

      Delicious dipped in sour cream!!

      Reply
  4. Rose

    Delicious

    Reply
  5. Kelly

    Drawing out the liquid from the potatoes before cooking is kinda a must the way I cook them, always has been. Sometimes I’ll cook up the onion a little first while I’m squeezing out the water from the potatoes in a strainer while also using paper towels. I’ve found they become too watery to hold together properly otherwise. Plus, it’s how my grandmother showed me. I know there have been times I didn’t add baking powder & ended up ok. My grandma never taught me measurements, just consistency of what it should look like‍♀️So sometimes it might get more flour than others if I don’t get out as much liquid LOL! My kids just asked me for these the other day. Guess I’m going to have to step up & make some. My kids say-they always take so long to make. Well, bc when I make them,I make a ton bc they eat them like crazy plus then I want to freeze some. Can you blame me! Oh and they’re obviously really good if you have any favorite cheese & want to add to the mixture, better yet, a little cooked bacon & cheese❤️yum! I just made a ham, maybe I’ll put some chopped pieces of ham & some chees in some of them-almost a meal in itself! Planning on using the ham in place of turkey to make “ham” tetrazzini…so good as the original, ham w/some of the sauce I made for it from scratch added to the bechemel sauce has GOT to be good☺️!
    *as a side note, Quarentine did this to me. Surely the show my 600lb life will be looking for people who didn’t do much but eat these past few months….they shouldn’t have to look to hard‍♀️✌️

    Reply
  6. Susan-Jane

    Yes definitely strain the grated potatoes before incorporating into rest of ingredients. Here’s a tip I learned by experience. First I grate my onion and add 2 eggs and beat together. Then, after the grated potatoes are strained, I add to onion/egg mixture and my potatoes never turn dark brown or any other color.

    Reply
  7. Mary

    I grew up eating these my mom is German and they are delicious. I know when we were in Germany they served them at fairs with applesauce I loved them

    Reply
  8. Vicki

    My mothers German family served them with vinegar! Still like them that way but can’t wIt to try them other ways!

    Reply
  9. Pmm

    My mom made them too l grew up on them but apparently in Germany they are sometimes served with apple sauce

    Reply
  10. George

    My grandma made them with grating the potatoes by hand on a cheese grater and she had two cast iron frying pans just for the potato pancakes she would grate bacon bits in them and fry the pancakes with the bacon fat unbelievable I miss her.

    Reply
  11. Jeanne

    Too save time I defrost frozen shredded potatoes (hash browns) instead of fresh potatoes.

    Reply
  12. Robin L. Nast

    We always had these with homemade applesauce and peas with pork chops or tips

    Reply

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