German-Style Crisp Potato Pancakes

German-Style Crisp Potato Pancakes

Time: 25 mins


  • 2 tablespoons fresh lemon juice
  • 4 cups leftover mashed potatoes
  • 1/4 cup minced onion
  • 1 teaspoon caraway seed, slightly crushed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons unbleached flour
  • 1 egg
  • 1 tablespoon milk
  • salt or pepper
  • sour cream, if desired for topping
  • 4 -6 tablespoons butter (for frying)


  • 1 In a large bowl combine the mashed potatoes with the lemon juice and stir well.
  • 2 In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
  • 3 Stir in potatoes. Season to taste with salt and freshly ground pepper.
  • 4 Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
  • 5 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.
  • 6 Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
  • 7 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.
  • 8 Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.
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