Ingredients
-
6
-
1
-
2
-
1/3
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Kartoffelpuffer (Potato Pancakes),Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!,Enjoyed very much! Not really a tweek, but use a lot less flour and FYI be sure your oil is HOT…if not, you will have very greasy pancakes.,One small problem. The photos are of shredded, not grated potatoes. Also reduce the flour and be sure to squeeze out the moisture before cooking.
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Steps
|
1
Done
|
Grate Potatoes and Onion. Stir in Eggs, Flour and Salt Immediately. |
|
2
Done
|
in Preheated Electric Frying Pan (350 F)or Frying Pan Over Medium High Stove-Top, Add Cooking Oil or Bacon Fat--About 2 T Per Batch. |
|
3
Done
|
Using a One/Third-Cup Metal Measuring Cup, Scoop Up Some Potato-Onion Mixture, and Spread in a Circle in the Pan. Flatten Out a Bit, to About a 5-Inch Thin Cake. Fry For About 2 Minutes Per Side Until Golden-Brown and Crispy Around Edges. |
|
4
Done
|
Transfer Cakes to a Warm Plate or Keep Warm in the Oven. Best When Served Immediately. |
|
5
Done
|
Serve With Applesauce, Honey, or Butter With Salt & Pepper. |
