in Germany

Saxon potato pancakes

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 onion(s)
  • 1 egg(s)
  • 1 tbsp flour
  • Salt
  • nutmeg
  • oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and grate coarsely, then add the onion. Drain or squeeze out some of the water (it should still be slightly moister than dumpling mixture). Stir in an egg yolk and 1 tablespoon of flour to thicken the mixture, and season with salt and a pinch of nutmeg. Heat oil in a pan, add batter the size of the pan, spread it into a round flatbread, and fry in the oil until golden brown on both sides. You can serve it with applesauce if you like, but in Saxony (and Bohemia), salt is a must on potato pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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