Potato Pancakes

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)
salt and pepper to taste
2 eggs
Vegetable oil

 

Directions:

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.

 

Notes:  Batter must be fried immediately, or it will turn brown.   They could be made without onions.   Serve with applesauce or Pflaummuβ.   Of course, we kids liked them with ketchup.  Mom stood in the kitchen and fried pancakes while we ate.  This was always served in the evening as the only entrée.  When I was a student at IPFW, my German professor, Christiane Seiler, used to come for dinner at our house, and loved these potato pancakes.  She was from Bochum, and called them “Reibeplätzchen.”