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Potato Pancakes With Applesauce
(Kartoffelpuffer mit Apfelmus)
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What You Need: |
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¼ cup finely grated onion
1/3 cup flour
1 teaspoon salt
Bacon fat or lard
Applesauce or imported lingonberry (Preiselbeeren) preserves
6 medium-sized potatoes (about 2 pounds), preferably baking potatoes
2 eggs
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How To Cook: |
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1. Peel the potatoes and as you proceed drop them into cold water to prevent their discoloring. In a large mixing bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt.
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2. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. Press each potato down firmly into the sieve to squeeze out as much moisture as possible, then immediately stir it into the egg and onion batter.
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3. Preheat the oven to 250°F. In a heavy 8- to 10-inch skillet melt 8 tablespoons of bacon fat or lard over high heat until it splutters. Pour in 1/3 cup of the potato mixture and, with a large spatula, flatten it into a pancake about 5 inches in diameter.
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4. Fry it over moderate heat for about 2 minutes on each side. When the pancake is golden brown on both sides and crisp around the edges, transfer it to a heated, ovenproof plate and keep it warm in the oven.
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5. Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of ¼ inch. Serve the pancakes as soon as possible with applesauce or lingonberry preserves.
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