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German Potato Pancakes by Gary Solomon

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  • German Potato Pancakes by Gary Solomon

    Gary Solomon
    Posted January 24, 2006 01:44 PM

    German Potato Pancakes
    a recipe by Gary Solomon

    Originally cultivated in Peru, Europeans denounced the potato in the early 1500's. Germans even fed them to their livestock. In France during the revolution potatoes were first turned into a flour and baked as bread. However the bread crumbled due to the lack of gluten in the potato. Finally useful potato recipes were devised.

    Most of us are potato fans. We love these starchy tubers mashed, fried and hashed. Some popular German side dishes are Warm Potato Salad , Potato Dumplings, and German Fried Potatoes and Onions.

    Our favorite recipe is Marie Rocheford's German Potato Pancakes. Our friend Marie Rocheford shared with us her old world recipe. Marie insists that "potato pancakes are a wonderful accompaniment for my German farmhouse pot roast or brisket".

    They are very easy to make. You can make a hearty meal by topping them with homemade applesauce or sour cream and chives. Some Germans even drizzle warm apple syrup on the pancakes and then sandwich them between two buttered slices of dark bread. They also make a delicious side dish with grilled cured pork chops or bratwurst. Add your own creative touch to the following recipe such as chopped leeks. However you eat them, we will guarantee that this recipe will leave you satisfied.


    Idaho Potatoes-5 coarsely shredded. Yellow Onion-2 medium shredded.
    Eggs-2. Kosher Salt-2 tablespoons.
    Black Pepper-1 teaspoon.
    Vegetable Oil or Crisco-4 tablespoons. Flour-approximately 2 tablespoons. Paprika-1 teaspoon (optional).

    Instructions: Peel and dry the potatoes. Shred the potatoes and onions over a colander. This will allow excess water to drain out. Make sure that you do not grate the potatoes or onions too fine because you do not want mashed potatoes. Place in to a large mixing bowl and add the eggs, kosher salt and pepper. Mix the ingredients until well incorporated. Add the flour in to the potatoes a little at a time. You may need to use more or less flour depending on the consistency of the batter. The batter should be slightly loose.

    If you use too much flour the pancakes will become too dense. You can always add flour later, but you can't take it away.

    Coat the bottom of a fry pan with the oil. Cook on a medium flame. Use two tablespoons for each pancake. Place the batter in to the hot fry pan. Pat the pancakes down slightly to 1/4 of an inch. Fry on each side until golden brown and crispy on the edges. This should take about 3 minutes cooking time on each side.


    Gary Solomon