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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%
detailed view... how is this calculated?

German-Style Crisp Potato Pancakes

Recipe #125305 | 25 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Cookgirl
Jun 9, 2005

Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good 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.

SERVES 3 -4 (change servings and units)

Ingredients

2 tablespoons fresh lemon juice
4 cups leftover mashed potatoes
1/4 cup minced onion
1 teaspoon caraway seed, slightly crushed
2 tablespoons chopped fresh parsley
2 tablespoons unbleached flour
1 egg
1 tablespoon milk
salt or pepper
sour cream, if desired for topping
4-6 tablespoons butter (for frying)

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.
3
Stir in potatoes. Season to taste with salt and freshly ground pepper.
4
Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
5
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.
6
Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
7
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.
8
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!

0 people found this review helpful

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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!

1 person found this review helpful

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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.

2 people found this review helpful

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From: 5JFs

On Dec 27, 2008

I made these today for a Chrismas get together. I served them with beef tenderloin sandwhichs. They were excellent. This was the first time my husband had potato pancakes. He loved them. I did not use the caraway seeds and I had to increase the flour. I think that my mashed potatoes were a little softer because I used yukon golds so they needed more flour to stiffen them up.

1 person found this review helpful

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