Kartoffelpfannkuchen (Potato Pancakes)
These potato pancakes go with the ever-popular jaegerschnitzel available here.
- 5 medium whole potatoes
- 1 teaspoon of lemon juice
- 1 egg
- 2 tablespoons of milk
- 1/2 teaspoon of salt
- cooking oil
Begin by boiling one of the potatoes (15 to 20 minutes is typical) and then mash it. Grate the remaining 4 raw potatoes into a pot or bowl of water to which the lemon juice has been added (this will keep the potatoes from turning brown… and they will turn brown if you don’t do this).
Now put the potatoes in a strainer and drain off liquid well. Beat the raw and mashed potatoes together with the egg, milk, and salt to form a batter. If the potatoes were not fully drained, it may be necessary to add a small amount of flour to thicken the batter.
Put three teaspoons of oil in a large frying pan and heat. Make a pancake by grabbing a small fistfull of batter and shaping it into a disk. Depending on the size of your pan, drop 3-4 pancakes at a time into the hot oil. When they are firm on the bottom, loosen up the edges and turn them over. Remove them when the other side is brown and drain on a paper towel. Try to keep the finished batches warm and do this until all the batter is used.
Serve them up with applesauce and you got yourself a kartoffelpfannkuchen.