German-Style Crisp Potato Pancakes

By sperky

Ingredients

• 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)
• Read more: http://www.food.com/recipe/german-style-crisp-potato-pancakes-125305#ixzz1DVZInbxv

Preparation

Step 1

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. ? Have a question ab