Doyle's Milwaukee Inn Homemade German Potato Pancakes

marti

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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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