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German-Style Crisp Potato Pancakes
RECIPE BY: Cookgirl
Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped potatoes but I've never had luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.
Posted on: Jun 9, 2005
Ingredients
Directions
1
In a large bowl combine the mashed potatoes with the lemon juice and stir well.2
In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk. Stir in potatoes. Season to taste with salt and freshly ground pepper.3
Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan. When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd. Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes. Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.4
Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.
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Featured Reviews for This Recipe
From: Chef #504753
On Sep 19, 2007
Great recipe! I just can't go caraway seeds - smell or taste or texture - sorry. Most recipes I've seen today have 'em. This s a great treatment for potatoes (minus the seeds, please). Extremely yummy!
From: Hugce
On Jan 16, 2006
Delicious and easy potato pancakes....what more could a girl ask for??? Cookgirl these are so good. I had a container of Country Crock mashed potatoes that I wanted to use and the whole container is just about 4 cups. I had no fresh parsley, so I left it out. This is a lovely blend of different flavors combining to make a masterpiece. I served these with Nurse Di's Beef Goulash (#138124)...a match made in heaven. Thanks for another keeper.
From: twissis
On May 21, 2006
This recipe is terrific & indestructible! In my haste to make it & w/o pause for thought, I whipped up a batch of instant mashed potatoes & soon saw that doesn't work. BUT I tasted the batter & loved the lemon & caraway flavor! Unwilling to give up, I added flour + 1 tsp baking powder till I had true pancake batter consistency. Voila! Potato pancake flapjacks my DH said he wants all the time! The downside? I'll never be able to duplicate them, so will make the real ones next time. Thx. 
From: Daydream
On Sep 11, 2006
Cookgirl, in a word.....scrumptious! The lemon and caraway seeds really lift these pancakes to great heights. I doubled the onion, and cooked the pancakes in a mixture of olive oil and butter, but otherwise followed the recipe to the letter. Next time, along with the sour cream, I will offer chopped cilantro as a garnish. Thanks for posting!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (428g) Recipe makes 3 servings |
||
| Calories 425 | ||
| Calories from Fat 170 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.0g | 29% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 982mg | 40% | |
| Potassium 929mg | 26% | |
| Total Carbohydrate 56.0g | 18% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 5.2g | ||
| Protein 8.7g | 17% | |
| Vitamin A 829mcg | 16% | |
| Vitamin B6 0.7mg | 35% | |
| Vitamin B12 0.5mcg | 7% | |
| Vitamin C 26mg | 43% | |
| Vitamin E 0mcg | 2% | |
| Calcium 99mg | 9% | |
| Iron 1mg | 8% | |
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