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    You are in: Home / Recipes / German-Style Crisp Potato Pancakes Recipe
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    German-Style Crisp Potato Pancakes

    German-Style Crisp Potato Pancakes. Photo by strawberrybird

    1/8 Photos of German-Style Crisp Potato Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Cookgirl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl combine the mashed potatoes with the lemon juice and stir well.
    2. 2
      In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
    3. 3
      Stir in potatoes. Season to taste with salt and freshly ground pepper.
    4. 4
      Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
    5. 5
      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. 6
      Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
    7. 7
      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. 8
      Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.

    Ratings & Reviews:

    • on November 30, 2013

      55

      Needed extra flour but turned out great

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2013

      This is an outstanding recipe. The addition of caraway adds a new dimension to the same-old same-old varieties. Most delightful.<br/><br/>I think the lady who got a mess when she made this was using a mixture that was too moist. If using leftover spuds that aren't dry enough, add a Tb of flour at a time until the texture is thick and rather dry.<br/><br/>The writer said the original German pancake, made with grated raw potato, had never worked for her. Methinks she didn't squeeze out the liquid MOST thoroughly before proceeding. Another problem is that raw shredded potato grows dark VERY fast, turning grey and unappetizing. To solve both of these, put the grated spuds into a bowl with water to which a spoonful of lime/lemon juice or vinegar has been added. This will retard the darkening. Then, using cheesecloth, wring out the potatoes until your arms ache! A recipe made with these raw potatoes will end up very much like the potato cakes of Arby's. You can season them your own way, though. If you choose to add onion, be sure it doesn't make the mixture wetter. If necessary, dry them with a paper towel before using.<br/><br/>There's also no law that says you can't use a combination of mashed and raw shredded potato. Just be sure the insides are thoroughly cooked so you won't have any raw potato inside the cakes. Maybe you could try this: make the pancakes using only mashed potatoes, then coat them generously with raw potato by pressing them into the shredded spuds, then frying. As for egg or no egg, I'd opt for the egg, especially if I'm not sure the mixture is dry enough. You could, however, substitute one or two egg whites. They might bind almost as well without altering the flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2013

      I have tried this recipe twice and it has turned out a horrible mess every time

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for German-Style Crisp Potato Pancakes

    Serving Size: 1 (264 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 425.4
     
    Calories from Fat 170
    40%
    Total Fat 18.9 g
    29%
    Saturated Fat 11.0 g
    55%
    Cholesterol 117.5 mg
    39%
    Sodium 982.6 mg
    40%
    Total Carbohydrate 55.9 g
    18%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.2 g
    20%
    Protein 8.6 g
    17%

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