German Potato Pancakes

Happy New Year!!

I hope that everyone had a wonderful holiday season. We celebrated Christmas with family in Maryland and Pennsylvania. Tomorrow it’s back to work, but we had a great break. Like many people, I ate a few too many cookies and pieces of country ham, so the next few months I will probably keep it pretty healthy on the blog. In the meantime I have a few recipes I made last month that I wanted to share.

Taylor’s class did a unit studying different celebrations around the world. Her group had Hanukkah and she kept telling me that she wanted to have Latkes. As far as I know they are the same thing as the German Potato Pancakes I grew up eating so I gladly obliged. These were probably without a doubt one of my favorite foods growing up. Trader Joe’s has pretty good Latkes in their frozen foods section, but these are still way better and sooo easy.

I will write the recipe like my mom wrote it and you can decide for yourself how much oil you want to fry them in. I got away with a few tablespoons of olive oil this time and without being able to do a side by side comparison I thought they still tasted perfect lightened up a bit.

If you have never had German Potato Pancakes before you need to make these – they will become a favorite side dish for sure. The edges get nice and crispy and the centers have a potato cake consistency. The onions add some flavor along with a little salt and pepper. Some people like to eat them with apple sauce but I have never understood that flavor combo. I love them topped with sour cream and chives, but — not so healthy.

You will definitely want to make sure that you get as much moisture out of the potatoes as possible. Don’t skip the step of wringing them out in the tea towel or your mixture will be runny. Other than that, these are a snap to whip (and fry) up.

Enjoy!

German Potato Pancakes

 

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1 min

1 min

2 mins

 

Recipe type: Side

Ingredients

• 6 large potatoes
• 2 eggs – well beaten
• 1½ Tablespoons flour
• ¼ teaspoon baking powder
• 1½ teaspoons salt
• grated onion (1/2 to 1 cup or to taste)

Instructions

1. Peel and grate potatoes coarsely. Drain quickly and wring out using a tea towel.
2. Combine remaining ingredients and then drop by spoonfuls into ¼” of hot oil (you can use less if you want to lighten them up a bit.) Brown on both sides.
3. Drain on paper towels keep hot in oven.

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