Kartoffelpuffer or Reiberdatschi in German, or Latkes in Sweden. It’s an easy dish and could be served as an Appetizer with apple sauce or sour cream
I used a Mandoline slicer like this one below:
Potato Pancakes or Kartoffelpuffer
This is a quick lunch, dinner or just an appetizer. Eaten with apple sauce, sour cream or anything you desire.
4 large potatoes, peeled
1 medium yellow onion or 4 green onions
1 tsp salt
2 tbsp flour
vegetable oil for frying
Peel and grate potatoes (finely) with the yellow onion into a large bowl, and cover with cold water.
Let sit for 20 to 30 minutes.
Drain off any excess liquid in a sieve, or squeeze in a cotton towel (flour towel)
Mix in egg, salt, and black pepper.
Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Warm up oven and turn low, about 200 degrees F (95 degrees C).
Heat about a 1/4 inch oil in skillet over medium high heat.
Drop two or three 1/4 cup mounds into hot oil, and press down to make 1/2 inch thick pancakes.
Fry, turning once, until golden brown.
Transfer to paper towel lined plates.
Keep warm in oven until serving time, then repeat until all the mixture is used.
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A visual instruction here: