Ingredients for Kartoffelpfannkuchen Potato Pancakes
- Potatoes
- 2 cups water
- 2 tbsp lemon juice
- Potato
- 2 large eggs
- 1/4 cup milk
- 1 tsp salt
- Vegetable Oil
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How to Make Kartoffelpfannkuchen Potato Pancakes
- Peel and grate the potatoes. Immediately place the grated potatoes in a large bowl of cold water with the lemon juice to prevent browning.
- Let the potatoes sit in the water for at least 15 minutes. Then, transfer the potatoes to a colander or cheesecloth and thoroughly drain off excess liquid.
- Squeeze out as much remaining water as possible from the potatoes. This step is crucial for crispy pancakes!
- In a large bowl, combine the drained potatoes, eggs, milk, and salt. Gently mix until just combined.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. (Use more oil, as needed, for multiple batches)
- For each pancake, drop about 1/4 cup of batter onto the hot skillet, leaving some space between each.
- Cook for 3-4 minutes per side, or until golden brown and crispy. You will hear a slight sizzling sound when they are ready to flip.
- Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Repeat steps 5-8 until all the batter is used.
- Serve the Kartoffelpfannkuchen immediately. If serving with meat, sprinkle with salt. If serving with applesauce, consider a sprinkle of sugar for sweetness.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
3g
Carbs
8g
