German-Style Crisp Potato Pancakes

Recipe by COOKGIRl
READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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