KARTOFFELPUFFER ( Potato Pancakes )
2 1/4 lb
all purpose flour
1Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
2Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
3Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
4Fry on both sides until golden brown. Serve immediately with applesauce
About this Recipe
Amy Quinn-owenby amyquinnowenby - Aug 23, 2010
my grandmother use to make these except she used left over mashed potatoes. frugile yet delicious!
Donna Brown gabbiegirl - Aug 23, 2010
My mother made these from leftover mashed potatoes, too. They were soooo good! I can't seem to make them taste like hers. These sound so good, Eddie.
Eddie Jordan EDWARDCARL - Aug 24, 2010
I have seen my mom make this with fresh potatoes and with left over mashed potatoes. Nevertheless I can't make them like mom, they just don't taste the same.
Jeri Olsen JeriO - Aug 29, 2010
My aunt used to make these with mashed potatoes also. And, just like everybody else, I've never been able to recreate the taste. What was their secret? Was it just the love they put into them? :-)
Donna Brown gabbiegirl - Aug 29, 2010
That must be it. My mother's potato pancakes were so good and I know I do the same thing. You know, somebody else's cooking is always so good.