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Potato Pancakes
Kartoffelpuffer
4 C potatoes, peeled, shredded & drained
2 eggs, beaten
1 onion, chopped
1/4 C flour
Salt & white pepper to taste
Vegetable oil or bacon fat
Peel and finely grate raw potatoes and onion. If potatoes produce too much liquid, drain off. In a large bowl, combine potatoes, onion, eggs, salt and pepper; mix well. If mixture still seems too moist, add a little flour. Cover the bottom of a large skillet or griddle with a thin layer of oil (or bacon fat). Drop spoonfuls of potato mixture onto hot oil; press into thin pancakes. Turn when underside is golden brown and crisp. Brown other side. Serve immediately.
*Kartoffelpuffer image (C) Clemens Pfeiffer (2005). Used under the Creative Commons Attribution-Share Alike 2.0 Austria license, a freely licensed media file repository.
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