Ingredients for German Style Crisp Potato Pancakes
- Fresh Lemon Juice
- 2 cups leftover mashed potatoes
- 1/2 medium yellow onion, finely chopped
- Caraway Seed
- 2 tablespoons fresh parsley, chopped
- Unbleached Flour
- 1 large egg
- 1/4 cup milk
- Salt and freshly ground pepper to taste
- Sour cream, for garnish (optional)
- 4-6 tablespoons butter, for frying
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How to Make German Style Crisp Potato Pancakes
- In a large bowl, combine the mashed potatoes and lemon juice. Stir until well combined.
- In a separate bowl, whisk together the chopped onion, caraway seeds, parsley, flour, egg, and milk until a smooth batter forms.
- Gently fold the mashed potato mixture into the batter until just combined. Be careful not to overmix.
- Season generously with salt and freshly ground pepper.
- Heat 2-3 tablespoons of butter in a large, nonstick skillet or frying pan over medium heat. Once the butter is melted and foamy, proceed to the next step.
- For each pancake, add approximately 2 tablespoons of the potato mixture to the hot skillet. Gently flatten each portion into a 4-inch pancake.
- Cook for 4-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning. Add more butter to the pan as needed between batches.
- Repeat steps 6 and 7, working in batches to avoid overcrowding the pan. Do not overcrowd the pan, as this will reduce browning and crispness.
- As pancakes are cooked, transfer them to a baking sheet lined with paper towels to absorb any excess grease. You can also keep cooked pancakes warm in a 200°F oven while you cook the remaining batter.
- Serve immediately. Garnish with fresh parsley and a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
20g
Fat
55g
Carbs
18g
