Subject: potato pancake recipe?
From: kris[at]vilnya.demon.co.uk (Kris Dow)
Date: 19 Sep 1997 17:57:09 +0100
Does anyone have a favourite potato pancake recipe? I'm looking
for something that isn't really hashbrown-y. Thanks. :)
From: Gary Rominger
Date: Fri, 19 Sep 1997 09:59:12 -0700
My in-laws are from Germany and here are their ways of doing potato
pancakes. First, the Bavarian style (mom's):
2 3/4 pounds mealy potatoes, peeled
1 tsp salt
oil for frying
As soon as possible, place peeled potatoes in cold water with vinegar
added to prevent darkening. Grate the potatoes, drain off some of the
juices that are in the bowl, add salt and mix. Form into thin patties
and fry until edges turn brown (Mom says they stick to the pan if you
disturb them before that) then flip and fry until crispy. Serve with
In Franconia (dad's region) they add eggs and flour to the recipe. Add 1
or 2 eggs and about 3 tablespoons of flour to the above recipe. These
come out better with a thicker patty, and are served with cranberry
From: rrr57[at]aol.com (Rich)
Date: 20 Sep 1997 03:57:22 GMT
My recipe for potato pancakes goes like this;
2 lbs raw potatoes grated
1 medium onion chopped finely
2 tbl flour
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 tbl minced parsley
3-4 tbl butter
Drain grated potatos well, mix in all remaining ingredients except butter.
Heat butter in a skillet and place large spoonfuls of batter into hot
butter. Fry until edges are nicely browned (about 3-5 minutes) on medium
heat, then flip and cook another 3 minutes or so. I like mine with a
little sour cream and they taste a little oniony rather than potato-y.
From: Doris Dunn
Date: Fri, 19 Sep 1997 22:47:34 -0700
I make potato pancakes often because my kids like them a lot and with a
food processor it isn't to much work.
Wash your potatoes well and cut them small enough to go through the top
of a food processor. or grate them by hand. I don't usually peel them
but you can if you really want to.. How many depends on the number of
people you want to feed and what else your going to serve.
For two people who will feast on Potato pancakes and not much else you
need 6 med. to large potatoes.
dice one onion (i use the food processor for that too the two metal
blades for 3 -5 seconds only if you have the onion coarsely chopped
Take one handful of the potatoes out of your bowl and squeeze all the
moisture out that you can.
mix the squeezed potatoes with the onions and 1 teaspoon of salt.
Mix two heaping teaspoons of flour into the potato mixture.
Mix 2 beaten eggs into that.
Now this is your basic potato pancake mixture.
What makes mine so special is that I cut up one or two smoky sausages (I
first quarter them lengthwise and then slice up the quarters to make
many small pieces of sausage.- Kalbassa or garlic coil would taste good
to) and mix the sausage into the potato batter.
I fry them in oil and usually have two frying pans going at the same
time. I plop a tablespoon full of batter into the pan and then flatten
it out with the back of three fingers. Be careful, Once wen I was
cooking and talking on the phone at the same time (It was long distance
and her nickel) I put my three fingers into the hot oil and had a
I usually make applesauce to go along with them but also have sour cream
and ketchup on hand. My husband likes it with cucumber salad.
By the way usually cook for 5 or 6 most of them teenage boys and my
quantities are much larger that I described here.
before I had the food processor (and the kids) I ground my potatoes with
a blender just using an egg with 1/2 a blender full of cubed potatoes
and onion then adding the flour and salt later. It works and you have
much more of a pancake like result. You can't really squeeze the eases
moisture out of the potatoes and have to use more flour. But if your
cooking for one or two people try it.
From: Lawrence Wheeler
Date: Sat, 20 Sep 1997 17:32:46 -0700
I guess my potato pancakes must sound boring, but it's a perfect food
for lazy people. I just boil some potatoes (I keep the peel on), smash
'em, add a bit of milk or cream, some flavourings (green onion, etc.),
pat them into pancakes, coat in flour and fry in some oil.
Then, if your crazy (like me), try a little grape jam on top!
Date: Sat, 20 Sep 1997 08:49:37 -0400
Swiss Potato Pancakes
4 c. (about 1-1/2 lbs) Potatoes, shredded
3 oz. Cream Cheese
2 T. Flour
1/2 c. Swiss Cheese, diced
2 T. Onion, grated
1/2 t. Salt
1/8 t. Black Pepper
dash Red Pepper
3 T. Butter or Margarine
3 T. Salad Oil
Squeeze out as much moisture from the potatoes as possible.
In a medium bowl, beat cream cheese until fluffy.
Add eggs one at a time, beating well after each one.
Add flour and beat until combined.
Stir in potatoes, cheese, onion, salt, and the black and red pepper.
Heat butter and oil in a large skillet.
Pour about 1/4 cup of batter for each pancake into the skillet, and
Cook about five minutes.
Turn and cook other side until golden and crispy.
Drain on paper towels.