German Potato Pancakes

It seems as if every cuisine has a version of this dish: Jewish, Germany, Dutch, Swedish, Polish, Korean, to name a few. This recipe is from my late husband Ed’s mother who was first generation German.  I tinkered with it by adding garlic and parsley, both optional ingredients.   My friend, Deborah Mitcheff, a cookbook editor, gave me the hint on how to avoid your potatoes turning color during the grating process.

Ingredients:

2 eggs

2 Tablespoons all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

6 medium baking or Yukon Gold potatoes, peeled

1 medium onion, peeled and quartered

1 large clove of garlic, finely chopped

1 Tablespoon parsley, finely chopped

¼ cup vegetable oil

Cooking directions:

1.       In a large bowl, beat eggs.

2.       Add in flour, baking powder, salt and pepper and mix thoroughly. Set aside.

3.       Either using a hand grater or a Cuisinart fitted with the grating blade, alternate grating the potatoes with the onion.  (This helps avoid oxidation or the potato turning brown.)

4.       Put grated potato and onion mixture into the large bowl.

5.       Add garlic and parsley,  then mix thoroughly.

6.       Heat oil in a large skillet over medium heat.

7.       Working in batches, drop a tablespoon of the mixture into the skillet.

8.       Flatten gently with a spatula.

9.       Cook for three minutes on each side until crisp and golden brown.

10.   Drain on a paper towel. Put on a tray and keep warm in the oven until all the pancakes are made.

11.   Serve with applesauce and a dollop of sour cream.  Sprinkle chives on top.

Serves:  6-8

Recommended wine: This is a side dish normally, so select your wine based on your main course. However, if you are using this for a brunch or luncheon item, select a dry Riesling or sparkling wine.