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Easy Fried Potato Pancakes

Here’s my recipe for fried potato pancakes. With a big, leafy salad, they make a full meal. Topped with applesauce and sour cream, of course. They’re so delicious and satisfying that no one wants anything else.

Over the years I’ve found that it’s easier to cook up a few batches ahead of time. Drain the pancakes and allow them to cool, then freeze them. To serve, pop them straight into a hot oven for 10 minutes. They will taste as fresh and crisp as if you’d been standing there frying in the kitchen all along (while everyone else is stuffing themselves at the table).

Reviews for: Potato Pancakes I

Oh so good! A true German potato pancake is “grated” as the recipe states, not shredded. Shredding produces something that’s more like a hash brown. Make sure to not only drain the liquid, but to actually squeeze out the water in a kitchen towel. Time consuming, yes, but well worth the effort.

My boyfriend and I both enjoyed these. I will definitely make them again. We didn’t use the onion since he doesn’t like them. But to keep the pancakes from tasting bland, we used some dry minced onion and put a lot of salt and pepper and fajita seasoning along with parsley to add a little color. I had to add an extra couple of tablespoons of flour to thicken it up a little.

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