How to make it

  • Peel and shred the potatoes on the large holes of your box grater. Place the shreds in a bowl of COLD water while you shred the onion. Drain the potatoes thoroughly, squeezing out as much water as possible so the potatoes are as dry as possible. Mix in onion and eggs. Stir in flour, salt, and pepper. Heat about 1/4-inch of oil over medium heat in a large skillet. Drop batter by large spoonfuls (I use a serving spoon) and quickly spread out and flatten into pancake shape (not too thin, though, as they should be a little thick and not as flat as a regular breakfast pancake). Don’t put in too many at once; they take up a lot of room once they’re flattened. Fry until bottoms are golden. Turn and fry the other side. Drain well on a paper towel-lined large plate. Serve immediately with applesauce.
  • Note: The amounts of the ingredients can easily be adjusted to make as few or as many pancakes as you want. I get 5-6 pancakes out of the above amounts, depending on how big I make them.

Reviews & Comments 1

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    " It was excellent "
    mommyluvs2cook ate it and said...
    There were so good Bakerme! Went perfect with pork chops and was a nice change from our usual potato side dishes :) Added a review in the IMI II Group ------------------> German Potato Pancakes
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