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(Potato Pancakes)

This is Barb Rokitka's favorite style of doing potato pancakes. She recommends using a solid shortening like Crisco.

4 Servings


2 1/2 cups potatoes,(2 large) *
3 cups ,water
1 teaspoon lemon juice

12 Tablespoons grated onion
1 potato,boiled, mashed
1 egg,large 2 med. , beaten
2 Tablespoons milk
1/2 teaspoons salt
1 vegetable oil,as needed
1 stick butter or Crisco is optional for extra crispiness.
Sour cream and applesauce (for garnish)

  printer friendly


1. Grate Potatoes are grated on medium grater.
Grate raw potatoes into water to which lemon juice has been

2. Place potatoes in a strainer or cheese cloth and drain off
liquid. Drain well.

2. Grate onions into bowl of rinsed and drained potatoes

Grate cooked potatoes on medium grater.

Beat raw and cooked potatoes with egg, milk, and
salt to form a batter.

3. Using 3 T oil for each batch, drop batter for
3 or 4 pancakes at a time in hot oil in a large frypan. When firm on
the bottom side, loosen edges and turn. Brown on other side.
Add some butter to the oil if you like to give a nice buttery taste.

4. Remove, drain on paper towel, and keep warm. Continue until all
batter is used. Serve immediately. NOTE: If potato cakes are served
with meat, sprinkle with salt. Sprinkle with sugar if served with


      German Side Dishes
For bratwurst and other dishes as well

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Last updated June 27, 2010