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Potato Pancakes (Wisconsin German) Recipe

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This recipe for Potato Pancakes (Wisconsin German), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes, 1 yellow onion, 1 beaten egg, 1 tsp. salt, 2 T. flour, ground black pepper to taste, 2 c. vegetable oil for frying.

Directions:
Directions:
Finely grate potatoes with onion into a large bowl. To avoid discoloring of potatoes, you may want to have ice water in the bowl into which potatoes are grated. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2-4 T. Turn oven to low, about 200. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop 2 or 3 1/4 c. mounds of potato mixture into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used. Serve with applesauce, sour cream, butter and maple syrup.

Personal Notes:
Personal Notes:
This recipe was brought to WI by German immigrants. It is often served with fish fries and the Bastians enjoyed these pancakes at the Pancake House on Midvale Boulevard and later, on University Ave. in Madison.

 

 

 

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