Doyle's Milwaukee Inn Homemade German Potato Pancakes
4 cups peeled and shredded red-skinned potatoes
1 cup thinly sliced onions
1 1/2 cups flour
6 eggs, beaten
1/4 cup freshly chopped parsley
Salt and pepper to taste
Ground white pepper to taste
1 1/2 teaspoons ground nutmeg
1/4 cup chicken stock
Vegetable oil to cook potatoes
Grate potatoes and onions together into a large bowl. Add remaining ingredients except oil and mix well.
Pour enough oil into hot saute pan to completely cover bottom of pan to a depth of 1/8 inch. Prepare potato pancakes to order by spooning batter, about 1/4 cup at a time, into hot saute pan. Brown pancakes on one side 2 to
3 minutes, then turn with a spatula and cook another 2 to 3 minutes or until done. When turning, be careful not to let hot oil spatter.
Serve with hot applesauce or sour cream. Makes 6 servings, or more as smaller appetizer pancakes.
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4 cups peeled and shredded red-skinned potatoes
1 cup thinly sliced onions
1 1/2 cups flour
6 eggs, beaten
1/4 cup freshly chopped parsley
Salt and pepper to taste
Ground white pepper to taste
1 1/2 teaspoons ground nutmeg
1/4 cup chicken stock
Vegetable oil to cook potatoes
Grate potatoes and onions together into a large bowl. Add remaining ingredients except oil and mix well.
Pour enough oil into hot saute pan to completely cover bottom of pan to a depth of 1/8 inch. Prepare potato pancakes to order by spooning batter, about 1/4 cup at a time, into hot saute pan. Brown pancakes on one side 2 to
3 minutes, then turn with a spatula and cook another 2 to 3 minutes or until done. When turning, be careful not to let hot oil spatter.
Serve with hot applesauce or sour cream. Makes 6 servings, or more as smaller appetizer pancakes.
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