German Potato Pancakes Recipe

Potato Pancakes
submitted by sumit at


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings3
VegetarianMain Ingredient
Interest Group


 Fresh parsley1⁄2 Bunch (50 gm)
 Onion1 Medium
 Potatoes1 Pound, peeled
 Non fat powdered milk1⁄2 Cup (8 tbs)
 Whole wheat flour4 Tablespoon
 Sour cream/Yogurt2 Tablespoon
 Salt1⁄2 Teaspoon
 Oil2 Cup (32 tbs) (For Deep Frying, As Required)

Nutrition Facts

Serving size

Calories 429 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 146.2 mg

Sodium 399.8 mg16.7%

Total Carbohydrates 52 g17.3%

Dietary Fiber 7.5 g29.9%

Sugars 4.9 g

Protein 12 g24.7%

Vitamin A 32.6% Vitamin C 95.2%

Calcium 9.3% Iron 20.9%

*Based on a 2000 Calorie diet


1) In a food processor bowl with a metal blade, process the parsely until finely minced.
2) In a medium mixing bowl, remove the parsely and keep aside.
3) Then process the onion until finely chopped, drain and add to the parsley.
4) In a processor bowl with a shredding disc, process the potatoes until shredded, then remove on a wax paper.
5) In a processor bowl with a metal blade, process the shredded potatoes until finely chopped and add to onions.
6) Stir the milk powder and flour together .
7) In the processor bowl, process the eggs for 5 seconds.
8) With the processor running, add milk powder and flour mixture, sour cream and salt, process until smooth.
9) Stir into the parsely and mix well.
10) In a non-stick pan, heat 1-2 tablespoons oil over medium-high heat and pour in 1/3 cup batter.
11) Cook the pancakes for about 5 minutes until brown, turn and brown the other side for 5 minutes.

12) Serve immediately with yogurt and chives or a little applesauce.