Potato Pancakes (Kartoffelpuffer)
From the 1998 KLO dinner — Germany
- 4 medium potatoes (about 1-1/2 lbs)
- 2 eggs, beaten
- 1 small onion, minced
- 1/4 cup flour
- 1 tsp salt
- 1/4 cup bacon fat, butter, or margarine
Shred enough potato to measure 4 cups; drain. Mix potato, eggs, onion, four, & salt.
Heat 2 Tbsp bacon fat in 12″ skillet over medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4″ in diameter. Cook pancakes until golden brown, about 2 minutes on each side. Keep warm. Repeat with remaining batter. (Add remaining bacon fat as needed to prevent sticking.)
Makes 16 pancakes.