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Kartoffelpuffer (Potato Pancakes)
2
pounds potatoes, peeled and quartered
large onion, quartered
/2 cup milk
/2 − 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery potatoes)
teaspoons salt
1
1
1
2
2
eggs
Vegetable oil
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.
Kartoffelpuffer (Potato Pancakes)
22
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