Using starchy potatoes is essential for making German potato pancakes.
Russet, Idaho and Yukon Gold potatoes all work.
There is no flour in these potato pancakes so they’re gluten-free.
Courtesy Photo/Eric Wolfinger
The natural starch from the potatoes binds the mixture together.
For me, they are the epitome of German comfort food.
My mother worked full-time and wasn’t home when school ended at midday.
Eric Wolfinger
But my grandmother mainly cooked those meatless dishes out of frugality.
But that changed when I met my husband, who was a widower with two young children.
I struggled to find my place in the void that the death of the children’s mother had left.
I started cooking some of my grandmother’s recipes.
Happily, my potato pancakes were a way we connected.
I deviated from that because it is important to me that we eat together.
I pop the finished pancakes in the preheated oven, which allows me to serve the entire batch hot.
But then again, she might like the idea that I am using the potato skins.
Cut the potatoes into wedges that will fit through the food chute of a food processor.
Attach the shredding disk to the food processor.
Pass the potato wedges through the food chute to shred.
You should have about 5 loosely packed cups.
Remove the shredding disk and insert the blade.
Pulse the potatoes until very finely chopped but not quite a smooth puree, 4 to 5 times.
Line a fine-mesh strainer with a clean dish towel and place over a large bowl.
Scrape the potatoes into the colander and set aside to drain.
Meanwhile, pulse onion in the food processor until finely chopped.
Let the potato liquid stand for a few minutes until the white potato starch settles at the bottom.
Carefully pour off the liquid, retaining the starch in the bowl.
Add the potatoes to the starch, using a silicone spatula to scrape them off the towel.
Add the onion, eggs, salt and pepper.
Stir well to combine.
Preheat oven to 350F.
Coat a large baking sheet with cooking spray.
Mound 4 pancakes in the hot oil, using a heaping 14 cup potato mixture each.
Gently flatten the mounds to make 3-inch pancakes.
Cook, flipping once halfway, until golden brown, 2 to 3 minutes per side.
(Reduce heat, if necessary, to prevent burning.)
Transfer to the prepared baking sheet.
Repeat to make 2 more batches of pancakes, using an additional 1 tablespoon oil to make each batch.
Stir the potato mixture well before scooping out more pancakes.
Bake the potato pancakes until sizzling, about 10 minutes.
Serve with applesauce, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
