Today, We Gonna Making German Potato Pancakes.
- Half Pounds Of Russet Potatoes
- 1/3 Of A Cup Of Flour
- 2 Eggs
- One Onion
- Garlic Powder
- Canola Oil
- Apple Sauce
1There’s only a few basic ingredients two and a half pounds of russet potatoes one onion 1/3 of a cup of flour 2 eggs salt and pepper to start grate the potatoes using the fine side of the grater this part can get a little messy and it’s definitely an arm workout which is actually a good thing because there’s really nothing no calorie about this recipe put the potatoes in a strainer lined with paper towel and once.
2You’re done grading them go to town to squeeze out all the water this is the most essential part of this recipe you want a potato mixture that’s as dry as possible squeeze squeeze squeeze grate the onion with the same fine grade and when you’re done mix it in with the potatoes but don’t worry about adding the liquid from the onions that’s flavor so we want that in a separate bowl combine the two eggs with the flour and salt and pepper.
3I like to add a teaspoon or two of garlic powder just for a little kick of extra flavor mix it all until it’s smooth then add it in with the potatoes this part is kind of like the glue to keep the pancake together heat a pan with the canola oil over medium heat then spoon the potatoes into the hot oil the size and thickness here is a personal choice so a spoon as much or little as you want and then press them down to your liking you know they’re done when each side is a beautiful golden brown just like this serve them warm or room temperature with a heaping spoonful of apple sauce you can also serve it with sour cream but the apple sauce is my jam the perfect sweet to the slightly salty and crunchy pancake like the best of comfort one bite of these and you’ll be saying our tofu Boozer all winter long you.