Kartoffelpuffer
Description
Ingredients
- 2 pounds potatoes, peeled and quartered
- 1 large Onion, quartered
- 1/2 cup milk
- 1/2 - 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery potatoes
- 2 teaspoons salt
- 2 eggs
- vegetable oil
Procedures
Grate potatoes and Onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop Potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.
