This week we’ve got another traditional recipe from the Amana Colonies for you to try out, potato pancakes!
Kartoffelpfannkuchen / Potato Pancakes
6 medium potatoes, peeled and grated
4 tablespoons flour
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon pepper
Melted shortening or lard, ½ inch deep in skillet
Drain potatoes through sieve and squeeze to remove liquid. Place in bowl. Beat eggs and add to potatoes with flour, salt, baking powder, and pepper.
Heat lard or shortening in a large heavy skillet. Place large spoonfuls of potatoes in hot fat and flatten. Pancakes should not touch one another as they fry. Fry until golden brown on both sides. Remove and place on toweling to blot. Salt and serve hot with applesauce.
Janet Zuber, High Amana
Note: If you wish, add 1 small onion, minced, to grated potatoes before frying.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.