Potato pancake

Yield: 4 servings

Measure Ingredient
2½ pounds Potatoes, peeled
2 \N Onions, chopped fine
1 \N Egg, beaten
¼ cup Flour
1 teaspoon Salt
1 cup Oil (or lard)

Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel. Mix the potatoes with all other ingredients (except the oil).

Leave it for a while.

Heat the oil or lard in a frying pan. Form pancakes from about 2 T of batter, press flat and fry until both sides are golden brown.

Serve the hot pancakes with any kind of stewed fruit.


* German Kartoffel Puffer -- A traditional German potato recipe.

Not for people with weight problems.

* Be sure you make enough pancakes. They have the same effect as salted peanuts -- you can't stop eating! : Difficulty: easy.

: Time: 15 minutes preparation, 5 minutes cooking.

: Precision: approximate measurement OK.

: Heinz Kindlimann

: Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland

: UUCP: kindlima@ethz

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