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Kartoffelpuffer (Potato Pancakes)

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    Source: www.mixingbowl.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B12, H, C, E, P
    MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 lbs potatoes, peeled and quartered

    2. 1 large onion, quartered

    3. 1/2 cup milk

    4. 1/2 - 1 cup flour (use 1/2 cup with drier potatoes and up to 1 cup with watery potatoes)

    5. 2 tsp salt

    6. 2 eggs vegetable oil

    Instructions Jump to Ingredients ↑

    1. Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.

    2. In a large, heavy skillet heat ½ inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.

    3. Drain on a paper towel.

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