Original german potato pancakes recipe
Original German Potato Pancakes
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This fabulous German specialty is served as a standalone or with a plate of soup ahead. In Germany they will usually be served portion by portion. That means the 3 or 4 pancakes that fit into the skillet will be served to one and the next has to wait until next portion is ready. This will continue until the cook says stop and cares for his own which I recommend. You can’t make them in advance and keep them warm or reheat them. The pancakes will become tough and lose most of their taste.
Ready in: 30 mins
- 2 pounds Potatoes, starchy variety
- 2 eggs
- salt to taste
- 1 onion, medium size
- 3 ounces lard
- 1 pound applesauce
Prep: 20 mins | Cook: 10 mins
1. Peel and grate potatoes, put the result into a clean kitchen towel and press slightly. Discard excess fluid. Transfer dough – should still be smooth – to big bowl, add eggs, salt and grated onion and stir thoroughly.
2. In a large skillet heat some of the lard on medium high. Spoon dough into skillet – 1 1/2 tbs. per portion and form thin patties, size of burgers. Roast both sides till crisp to a medium dark brown. Serve immediately with applesauce.
Reference: Original german potato pancakes recipe
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