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My review
Potato Pancakes with Pickle Juice
Brandy
"This is a recipe from my father-in-law who taught it to me to feed his son when they visited from Minnesota. I think it's German or Norwegian in origin. I often make this with thin pork chops or side pork. Add green beans and/or applesauce for sides."
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Ingredients
28 m servings 532 calsOriginal recipe yields 4 servings (8 pancakes)
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Directions
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- Mix potatoes, flour, and salt together in a bowl; add egg and mix well.
- Heat oil in a large skillet over medium-high heat for 2 minutes. Spoon batter into skillet, spreading to form two to three 6- to 8-inch pancakes. Reduce heat to medium and fry until golden and crisp, about 3 minutes per side.
- Serve pancakes alongside pickle juice.
Footnotes
- Cook's Notes:
- I know most potato pancakes covered with powdered sugar or jellies are just leftover mashed potatoes flattened and fried. But here we start with fresh raw potatoes and grate them on the fine side of your grater.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of pickle juice. The actual amount of pickle juice consumed will vary.
Nutrition Facts
Per Serving: 532 calories; 20.4 g fat; 78.1 g carbohydrates; 11.2 g protein; 46 mg cholesterol; 620 mg sodium. Full nutrition
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5/20/2017
Made as written and I really liked the addition of pickle juice but I did feel the pancake itself lacked in flavor. If I were to make this again I'd add definitely add some herbs to the batter. ...