This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don’t fret about the discoloration…it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don’t spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.
Ingredients:
- 2 1/4 cups coarsely shredded peeled potatoes
- 1/2 cup sliced green onions
- 1/3 cup flour
- 1 egg
- 1/2 tsp. salt
- Pinch of pepper
Continue reading ingredients & directions on the next page
I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
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