by Bridgit

(Traditional German Potato Pancakes)


400g potatoes, grated medium
750ml water
1 tsp lemon juice
1 potato, boiled and mashed
1 large egg, beaten
2 tbsp milk
1/2 tsp salt
vegetable oil, for frying


To make sure the grated raw potatoes do not turn brown grate them into water with lemon juice added.

Place grated potatoes in a strainer and drain excess liquid.

Transfer to a bowl along with the cooked, mashed, potatoes and egg. Mix well then add the milk and salt and beat to form a batter.

Add about 3 tbsp oil to a pan and when hot drop enough batter for about 3 or 4 pancakes at a time into the hot oil. Cook until firm and golden on the bottom then turn the pancakes over and cook until browned on the other side.

Remove with a spatula, drain on paper towels and set aside to keep warm. Add another 3 tbsp oil to the pan and when hot continue frying more pancakes. Repeat this process until all the potato batter has been used up.

Serve hot.

These potato pancakes can be served either with savoury dishes (in which case they should be seasoned with salt and black pepper before serving) or they can be served with sweet dishes such as fruit stews or apple suace (in which case they should be dusted with sugar prior to serving).

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