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German Potato Pancakes

I.am.Vegetarian's picture
Ingredients
  Fresh parsley 1⁄2 Bunch (50 gm)
  Onion 1 Medium
  Potatoes 1 Pound, peeled
  Eggs 2
  Non fat powdered milk 1⁄2 Cup (8 tbs)
  Whole wheat flour 4 Tablespoon
  Sour cream/Yogurt 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying, As Required)
Directions

MAKING
1) In a food processor bowl with a metal blade, process the parsely until finely minced.
2) In a medium mixing bowl, remove the parsely and keep aside.
3) Then process the onion until finely chopped, drain and add to the parsley.
4) In a processor bowl with a shredding disc, process the potatoes until shredded, then remove on a wax paper.
5) In a processor bowl with a metal blade, process the shredded potatoes until finely chopped and add to onions.
6) Stir the milk powder and flour together .
7) In the processor bowl, process the eggs for 5 seconds.
8) With the processor running, add milk powder and flour mixture, sour cream and salt, process until smooth.
9) Stir into the parsely and mix well.
10) In a non-stick pan, heat 1-2 tablespoons oil over medium-high heat and pour in 1/3 cup batter.
11) Cook the pancakes for about 5 minutes until brown, turn and brown the other side for 5 minutes.

SERVING
12) Serve immediately with yogurt and chives or a little applesauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Side Dish
Method: 
Shallow Frying
Dish: 
Pancake
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
3

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