GERMAN-STYLE CRISP POTATO PANCAKES
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.
Provided by COOKGIRl
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the mashed potatoes with the lemon juice and stir well.
- 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.
- 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.
- Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.
Nutrition Facts : Calories 425.4, Fat 19, SaturatedFat 11.1, Cholesterol 117.5, Sodium 982.6, Carbohydrate 56, Fiber 4.9, Sugar 5.2, Protein 8.7
POTATO PANCAKES - GERMAN STYLE
Make and share this Potato Pancakes - German Style recipe from Food.com.
Provided by tranch
Categories Breakfast
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Keep potatoes covered with cold water until ready to grate in the food processor.
- Fit the medium shredding blade into food processor and shred potatoes and onion.
- Dry potatoes and onion between sheets of paper towel.
- In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
- Serve with applesauce. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 259.1, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 498.8, Carbohydrate 50.4, Fiber 5.7, Sugar 3, Protein 9.1
GERMAN POTATO PANCAKES
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.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g
POTATO PANCAKES
Make and share this Potato Pancakes recipe from Food.com.
Provided by JacquelineS
Categories Breakfast
Time 30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl.
- Heat oil on med-high heat.
- Drop mixture into oil by 1/4 cups full.
- use a spatula to flatten slightly, and fry on both sides until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 37.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 23.5, Sodium 89.8, Carbohydrate 6.6, Fiber 0.5, Sugar 0.4, Protein 1.5
THE BEST GERMAN STYLE POTATO SALAD
Make and share this The Best German Style Potato Salad recipe from Food.com.
Provided by Hugce
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put vinegar, water, salt and sugar into small saucepan.
- Heat well, but do not boil.
- Pour over combined potatoes, onion, bacon bits, add oil.
- Stir occasionally.
- Mixture thickens as it stands.
- Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.
Nutrition Facts : Calories 383.9, Fat 14, SaturatedFat 1.9, Sodium 638.5, Carbohydrate 59.2, Fiber 8.6, Sugar 8.2, Protein 6
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
POFFERTJES (DUTCH MINI PANCAKES)
An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.
Provided by stroopwafel
Categories World Cuisine Recipes European Dutch
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
- Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g
GERMAN POTATO PANCAKES
Who knew you could whip up potato pancakes so quickly, and it would taste like eating a hashbrown inside of a pancake? These are delicious and take very little effort. Recipe courtesy of Southern Living 1998 Annual Recipes and Kathy Wiggins, Nashville Michigan. Kathy says this is a German tradition from her parents.
Provided by AmyZoe
Categories Potato
Time 20m
Yield 12 3 inch pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
- Gradually add potato and flour, processing until thickened.
- Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
- Cook over medium-high heat 1 1/2 minutes on each side or until browned.
- Dollop with sour cream.
Nutrition Facts : Calories 204.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 572.8, Carbohydrate 38, Fiber 4.2, Sugar 2.3, Protein 7.6
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