Kartoffelpuffer (potato pancakes)

Kartoffelpuffer are potato pancakes.  We used to grate potatoes by hand until we bought a food processor.  We like to serve these pancakes with applesauce, sour cream, sugar and/or some salt.

2 pounds potatoes
1 small onion, grated
2 eggs, beaten
1/4 cup flour
1 tsp. salt
pinch pepper
1 tsp. parsley or more, chopped
Tablespooons of olive oil for frying the pancakes

1.  Peel and wash potatoes.  Grate potatoes at once.  Drain the excess water.
2.  In large bowl mix potatoes with onion.  Add eggs, flour, salt, and pepper.  Last, blend in parsley.
3.  In a cast iron or electric frying pan, heat oil until bubbles form.  Pour in 3 tablespoons of the potato mixture to make each pancake and flatten.  When golden brown on one side, turn the pancake over. Cook until crisp and brown on other side.  Keep warm while frying remaining pancakes.Potato pancakes


Potato Pancakes
2 pounds potatoes
1 onion, grated
2 eggs, beaten
1/4 cup flour
1 tsp. salt
pinch pepper
1 Tbsp. parsley, chopped

1.  Peel and wash potatoes.  Grate potatoes at once.  Drain excess water.
2.  In a large bowl mix potatoes with onion.  Add eggs, flour salt, and pepper.  Last, blend in parsley.
3.  In a frying  pan, heat oil until bubbles form.  Pour in 3 tablespoons for each pancake and flatten.  When golden brown on one side, turn pancake over.  Cook until crisp and brown on other side.  Keep warm while frying remaining pancakes.
4.  Serve with applesauce (or sugar or sour cream or all three.)