German-style Crisp Potato Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 tablespoons fresh lemon juice
• 4 cups leftover mashed potatoes
• 1/4 cup minced onion
• 1 teaspoon caraway seed, slightly crushed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons unbleached flour
• 1 egg
• 1 tablespoon milk
• salt or pepper
• sour cream, if desired for topping
• 4 -6 tablespoons butter (for frying)

Recipe

• 1 in a large bowl combine the mashed potatoes with the lemon juice and stir well.
• 2 in a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
• 3 stir in potatoes. season to taste with salt and freshly ground pepper.
• 4 over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
• 5 when butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
• 6 cook, turn once, until golden brown on both sides about 5 minutes per side. add more butter as needed to fry pancakes.
• 7 using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. continue cooking remainder of potato mixture.
• 8 keep warm until ready to serve. garnish with fresh parsley and top with sour cream if desired.