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Kartoffelpuffer (Potato
Pancakes)
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Ingredients
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2 pounds potatoes, peeled
and quartered
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1 large onion, quartered
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1/2 cup milk
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1/2 - 1 cup flour (use
1/2 cup flour with drier potatoes; up to 1 cup with more watery
potatoes
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2 teaspoons salt
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2 eggs
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Vegetable oil
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Directions
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Grate potatoes and onion
into a bowl.
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Add milk, then stir in
flour, salt, and eggs. Mix well.
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In a large, heavy skillet
heat 1/2 inch frying oil until hot.
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Drop potato batter (1/4
cup per pancake) into skillet and fry until golden brown and crisp
on both sides.
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Drain on a paper towel.
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