German Potato Pancakes
By Gary Solomon
Originally cultivated in Peru, Europeans
denounced the potato in the early 1500's. Germans even fed
them to their livestock. In France during the revolution potatoes
were first turned into a flour and baked as bread. However
the bread crumbled due to the lack of gluten in the potato.
Finally useful potato recipes were devised.
Most of us are potato fans. We
love these starchy tubers mashed, fried and hashed. Some popular
German side dishes are Warm Potato Salad , Potato Dumplings,
and German Fried Potatoes and Onions.
At Why Men Are, our favorite recipe is
Marie Rocheford's German Potato Pancakes. Our friend Marie
Rocheford shared with us her old world recipe. Marie insists
that "potato pancakes are a wonderful accompaniment for my
German farmhouse pot roast or brisket".
They are very easy to make.
You can make a hearty meal by topping them with homemade applesauce
or sour cream and chives. Some Germans even drizzle warm apple
syrup on the pancakes and then sandwich them between two buttered
slices of dark bread. They also make a delicious side dish
with grilled cured pork chops or bratwurst. Add your
own creative touch to the following recipe such as chopped leeks.
However you eat them, we will guarantee that this recipe will leave
you satisfied.
Ingredients:
Idaho Potatoes-5 coarsely shredded.
Yellow Onion-2 medium shredded.
Eggs-2. Kosher Salt-2 tablespoons.
Black Pepper-1 teaspoon.
Vegetable Oil or Crisco-4 tablespoons. Flour-approximately
2 tablespoons. Paprika-1 teaspoon (optional).
Instructions: Peel and dry the potatoes. Shred the potatoes
and onions over a colander. This will allow excess water to
drain out. Make sure that you do not grate the potatoes
or onions too fine because you do not want mashed potatoes.
Place in to a large mixing bowl and add the eggs, kosher salt and
pepper. Mix the ingredients until well incorporated.
Add the flour in to the potatoes a little at a time. You may
need to use more or less flour depending on the consistency of the
batter. The batter should be slightly loose.
If you use too much flour the pancakes
will become too dense. You can always add flour later, but
you can't take it away.
Coat the bottom of a fry pan with the
oil. Cook on a medium flame. Use two tablespoons
for each pancake. Place the batter in to the hot fry
pan. Pat the pancakes down slightly to 1/4 of an inch.
Fry on each side until golden brown and crispy on the edges. This
should take about 3 minutes cooking time on each side.
Enjoy.
Article originally written for an on
behalf of: Why Men Are?
Online Magazine an online magazine for women that is
informative and fun! ©Gary Solomon.
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