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Catholic Recipe: Potato Pancakes III


  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon pepper
  • 2 pounds potatoes
  • vegetable oil
  • 2 eggs, beaten
  • 1 tablespoon grated onion
  • 1 teaspoon minced
  • parsley
  • Details

  • Yield: 20 medium-sized pancakes
  • Prep Time: 45 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany, Central Europe


Also Called: Kartoffelpfannkuchen

These potato pancakes are appropriate for the Lenten season as a meatless main dish.


Combine flour, salt, baking powder, pepper; stir thoroughly. Wash, pare, grate potatoes. Reserve.

Heat oil, 1/4-inch deep, in heavy skillet.

Combine flour mixture with eggs, onion, parsley. Drain liquid from potatoes; add and beat well. Drop 2 tablespoons batter for each pancake into hot oil. Cook over medium heat until golden brown on both sides. Drain on absorbent paper. Yield, 20 medium-sized pancakes

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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