CookEat Recipe
German Potato Pancakes
Small crisp-edged pancakes of grated raw potato and egg, pan-fried in lard.
Method
Steps
Step 1
Peel the potatoes and keep in lightly salted cool water for the source's 30 minutes. Drain, grate coarsely, then squeeze the shreds in a clean towel to remove free water; return to a bowl immediately.
Step 2
Mix potato with beaten eggs, two tablespoons flour, salt and pepper. The mixture should hold small spoonfuls; if very wet, add only enough extra flour to bind and record this as a kitchen adjustment.
Step 3
Heat a thin layer of lard in a heavy skillet over medium heat. Drop heaped tablespoonfuls of batter and flatten lightly. Fry in batches about 3–4 minutes per side until deep golden, crisp-edged and cooked through to 74 °C at the centre, replenishing lard only as needed. Drain briefly and serve hot; offer pot roast separately only if desired.
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