Kartoffelpuffer (Potato Pancakes)
Ingredients:
2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour
(use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes)
2 teaspoons salt
2 eggs
Vegetable oil
Cooking:
- Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
- In a large, heavy skillet heat 1/2 inch frying oil until hot.
- Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
- Drain on a paper towel.
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