A great favorite with the German and Jewish population, these are served with braised meats and very often as a lunch dish with applesauce. Sometimes when they are very crisp they are served as an hors d’oeuvre with caviar and sour cream, which makes a thoroughly wonderful combination.
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Recipe Coursemain course, side dish, starch
Five Ingredients or LessYes
Taste and Texturecrisp, savory
- 4 medium potatoes
- 1 medium onion (optional)
- 1 egg lightly beaten
- 2 tablespoons fine dry bread crumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Butter or bacon fat
Wash and peel the potatoes. Grate with a fine grater and drain off all the liquid that collects in the bowl. Grate the onion into the potato and mix in the egg, breadcrumbs, salt, and pepper. Heat the butter (1 teaspoon at a time) in a large skillet or griddle. Put in four large spoonfuls of the mixture to make 4 pancakes. Cook gently until brown on the bottom, turn, and brown on the other side. Add more fat and continue cooking until all are done.
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1972 James A. Beard