German Style Crisp Potato Pancakes Recipes

Steps:

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

Steps:

• Keep potatoes covered with cold water until ready to grate in the food processor.
• Fit the medium shredding blade into food processor and shred potatoes and onion.
• Dry potatoes and onion between sheets of paper towel.
• In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
• Serve with applesauce. - - - - - - - - - - - - - - - - - -

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.