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Potato Pancakes I

Read Reviews (99)

"This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet." — FISHLOVE

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German Potato Pancakes

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Measuring All-Purpose Flour

Freshly Ground vs. Pre-Ground Pepper

Types of Cooking Oil

Original recipe makes 2 servings Change Servings

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt

2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

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Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds 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.

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Footnotes

Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2003

Oh so good! A true German potato pancake is "grated" as the recipe states, not shredded. Shredding produces something that's more like a hash brown. Make sure to not only drain the liquid, but to actually squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort.

—LINDA MCLEAN

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Most Helpful Critical Review

Feb 17, 2003

This is so similar to a recipe I used to make years ago, I used to love it. Maybe I messed up somehow or maybe I have pretty much just got away from greasy food. To me this was way too greasy. My grandkids didn't like it either.

—Laurie

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123 Ratings

Dec 14, 2003

I loved this recipe due to it's simplicity and nutritional value. Cooking spray worked well rather than oil to fry. I added herbs and used my food processor.

—THERESA WOLF

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Oct 15, 2003

My boyfriend and I both enjoyed these. I will definitely make them again. We didn't use the onion since he doesn't like them. But to keep the pancakes from tasting bland, we used some dry minced onion and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little.

—JENNIFER72_00

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Dec 14, 2009

I love this recipe!! I just sauté the onions in olive oil before adding them to the potatoes, then I lay out the potatoes in a baking dish and bake in the oven (325° for about 45 min.) Just GREAT!!!

—Daniela

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Oct 15, 2003

yummy, try a food processor for shredding the potatoes much faster...:)

—PANSEY2

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Oct 15, 2003

Very Tasty. My husband LOVED them. We ate them for breakfast with applesauce. I used "baking" potatoes and it made A LOT more than 2-3 servings. I had to add an extra egg and extra flour and will add more salt next time.

—KWOODRUFF1

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May 12, 2004

Mmmm WONDERFUL! I used about 4 tablespoons of flour though b/c my potatoes were fairly large, and added some seasoned salt and nutmeg. Also added some chopped green pepper! YUM!!!

—LILSPINSTER

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Nutrition

Calories
283 kcal
14%

Carbohydrates
46.7 g
15%

Cholesterol
35 mg
12%

Fat
8.4 g
13%

Fiber
5.8 g
23%

Protein
6.5 g
13%

Sodium
415 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Pancakes I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 283
Calories from Fat: 76

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 1.3g 6 %
Cholesterol 35mg 12 %
Sodium 415mg 17 %
Potassium 1076mg 30 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 5.8g 23 %
Protein 6.5g 13 %
** Sugars 2.8g
Vitamin A < 1 %
Vitamin C 83 %
Calcium 5 %
Iron 22 %
Thiamin 25 %
Niacin 34 %
Vitamin B6 48 %
Magnesium 21 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.