Wednesday, June 15, 2011

German Potato Pancakes

This is one of those recipes that has evolved from something and something else and sort of just became this beautiful cohesive yummy thing. It is almost a fritter, almost a latke and almost a savoury pancake but really neither. I have tried these with both normal potato and sweet potato with great success. I suppose you could use other grated starchy vegetables like swede, but I've only done potato.


6 large potatoes, grated
2 eggs
60g butter, melted
1/2 brown onion, finely diced or grated
1/4 cup plain flour*
1/4 tsp baking powder
salt and pepper
1 tbs chopped herbs - either parsley, chives or both.
Olive oil and a little butter to cook pancakes in.


1.Sift the flour and baking powder into a large mixing bowl.
2. Add the eggs, salt and pepper, herbs and butter. Whisk to combine.
3. Sqeeze some of the liquid out of the potato. Set the liquid to one side.
4. Add the potato and onion to the bowl and mix well.
5. In a non-stick fry pan, melt a small amount of butter and a splash of oil.
6. Spoon potato mix into the pan, to form patties**
7. Cook on medium heat until golden brown, flip and cook until golden.

*The amount of flour you end up using is very dependant on how watery your potatoes are. If the mixture is too wet, add a little more flour. If it looks too dry, add a splash of the reserved potato water.
*You can make the pancakes any size you wish, from little bite sized morsels to bread and butter plate sized whoppers.

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