Kartoffelpuffer (Potato Pancakes)

Potato pancakes go well with sweet as well as savory foods. They are often served with apple sauce, peaches, pears, and other fruits. Likewise, they also go well with meats with sauces (such as roasts, Sauerbraten, and Goulasch), smoked salmon, caviar, and smoked trout.

1 1/2 pounds Potatoes
1/4 cup All-Purpose Flour
1 Egg
1 tablespoon Oil
Salt and Pepper (to taste)
Oil

Peel and wash the potatoes. Finely shred the potatoes into a bowl. Drain most of the potato juice out.

To the potatoes, add egg, flour, oil, salt, and pepper. Mix toghether.

Heat oil in a frying pan. Using about 2 tablespoons per pancake, fry pancakes in hot oil until the pancakes are crispy and golden brown. Allow excess oil to drip off of pancakes. Serve immediately.

More Information on Potatoes