Ottawaman
12-24-2008, 01:25 PM
German Potato Pancakes
Servings: 10 pieces
Prep. Time: 15 minutes
Total Time: 35 minutes
Ingredients:
1 tbsp. all purpose flour
3/4 tsp. salt
1/8 tsp. baking powder
1/16 tsp. pepper
3 medium-size (about 2 lbs.) potatoes (about 3 cups, grated) squeezed dry
1 eggs, well beaten
1/2 tbsp. grated onion
1/2 tbsp. minced parsley
Fat for frying
Directions:
COMBINE:
2 tablespoons all purpose flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
SET ASIDE.
Wash, pare and finely grate
6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated)
SET ASIDE.
Heat in a heavy skillet over low heat
Fat (enough to make a layer 1/4 inch deep)
Combine the flour mixture with
2 eggs, well beaten
1 Tablespoon grated onion
1 Tablespoon minced parsley
Drain liquid that collects from grated potatoes; add potatoes to egg mixture and beat
thoroughly with a spoon.
When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat,
leaving about 1 inch between pancakes. Cook over medium heat until golden brown
and crisp on one side. Turn carefully and brown other side. Drain on absorbent
paper.
Serve with Sauerbraten, or as a main dish accompanied by apple sauce. About 20
medium-size pancakes.
POTATO PANCAKES, KING SIZE (GROSSER REIBEKUCHEN)
Follow the above recipe; use a large, heavy skillet. Heat 2 tablespoons fat in the
skillet. Spoon about one-third of batter into skillet. Quickly spread batter evenly with
spoon to cover bottom, make one large pancake. When golden brown and crisp, turn
carefully. Add 2 tablespoons shortening and brown other side. Repeat for rest of
batter. 3 large pancakes.
Culinary Arts Institute The German Cookbook
http://foodgeeks.com/recipes/recipe.phtml?recipe_id=20327
.
Servings: 10 pieces
Prep. Time: 15 minutes
Total Time: 35 minutes
Ingredients:
1 tbsp. all purpose flour
3/4 tsp. salt
1/8 tsp. baking powder
1/16 tsp. pepper
3 medium-size (about 2 lbs.) potatoes (about 3 cups, grated) squeezed dry
1 eggs, well beaten
1/2 tbsp. grated onion
1/2 tbsp. minced parsley
Fat for frying
Directions:
COMBINE:
2 tablespoons all purpose flour
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
SET ASIDE.
Wash, pare and finely grate
6 medium-size (about 2 lbs.) potatoes (about 3 cups, grated)
SET ASIDE.
Heat in a heavy skillet over low heat
Fat (enough to make a layer 1/4 inch deep)
Combine the flour mixture with
2 eggs, well beaten
1 Tablespoon grated onion
1 Tablespoon minced parsley
Drain liquid that collects from grated potatoes; add potatoes to egg mixture and beat
thoroughly with a spoon.
When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat,
leaving about 1 inch between pancakes. Cook over medium heat until golden brown
and crisp on one side. Turn carefully and brown other side. Drain on absorbent
paper.
Serve with Sauerbraten, or as a main dish accompanied by apple sauce. About 20
medium-size pancakes.
POTATO PANCAKES, KING SIZE (GROSSER REIBEKUCHEN)
Follow the above recipe; use a large, heavy skillet. Heat 2 tablespoons fat in the
skillet. Spoon about one-third of batter into skillet. Quickly spread batter evenly with
spoon to cover bottom, make one large pancake. When golden brown and crisp, turn
carefully. Add 2 tablespoons shortening and brown other side. Repeat for rest of
batter. 3 large pancakes.
Culinary Arts Institute The German Cookbook
http://foodgeeks.com/recipes/recipe.phtml?recipe_id=20327
.