I like to put sour cream and shredded cheese on these most of all. Believe it or not, my kids like jam or syrup on theirs. It’s really simple to individualize the flavor of potato pancakes and that’s what makes them a favorite at our table. Check out what they are saying about this recipe over at All Recipes:
“These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.”
These German potato pancakes are fabulous anytime of the day. Morning, noon, or night, you can change up the toppings to make it fit your current cravings. Yummy!
Ingredients
2 eggs
2 tablespoons Gold Medal all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium Idaho potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup Mazola vegetable oil
Instructions
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten.
Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
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Quick Tip: After shredding your potatoes, put them in cold water too keep the bright white color.
Thanks again to All Recipes for this traditional recipe.