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KARTOFFELPUFFER
(Potato Pancakes)
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Print Recipe
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| 2 1/4 lbs.potatoes |
1 tsp. salt |
| 2 Tbsp. flour |
1 onion, grated |
| 1 egg |
2 Tbsp. oil |
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Peel and finely grate
the raw potatoes. Drain off
any liquid in potatoes after grating.
Add egg, grated onion, flour and salt.
If mixture seems too moist, add a little more flour.
Heat oil in a skillet. Drop
3 or 4 spoonfuls of potato mixture into skillet at a time, pressing each
down firmly with a spatula to form a very thin pancake.
Fry on both sides until golden brown. Serve immediately with
applesauce.
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