Sunday, October 28, 2012

Taste Buds: German Potato Pancakes


My mother remembers eating these potato pancakes as a child. She remembered the basic ingredients so she was determined to recreate that authentic taste. After many not quite perfect attempts she finally succeeded in replicating the taste. This is her recipe, her take on her uncles oh so delicious German Potato Pancakes. I made them this morning for Mr. Rogue, Mr. Fruit and myself and we all gobbled them up. They are half hash brown half pancake and they are OH SO GOOD.

1 Large Russet or Idaho Potato, finely shredded (next up from zest)
1/4 c finely grated or minced onion
1 large clove of garlic finely minced
1 egg
1 T flour
1/2 t sugar
1/8 t baking powder
2 t chopped chives (fresh is best)
1/4 t salt
1/8 t pepper

1. Mix together, all the ingredients from the egg down with a fork, then add your potato, onion and garlic.
2. Heat Extra Virgin Olive Oil in a medium frying pan. Test to make sure it's ready by a drop of water. (If it sizzles and pops, it's ready). Drop a good sized spoonful of batter and flatten down making four pancakes at a time.
3. Make sure you cook them until they are really crispy, nobody wants wimpy potato pancakes. The one in the back will need to be turned over again, but the ones in the front are just right. Set them on a paper towel to drain off any extra grease.
4. Serve with a dollop of sour cream on the side,

Makes 6 pancakes

1 comment:

paul peggy zeus said...

MMM Love these all by themselves for dinner, or with eggs, or as a side dish to almost any meal. Topped with sour cream is best!!

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