German-Style Crisp Potato Pancakes

Loved this recipe. Nice and crispy, but not a thick, hard crust. Just right. I did add more flour, but had used leftover colcannon (mashed potatoes and cabbage) so my spuds were loose. I did add a bit more onion to suit my own taste, but overall, this recipe is a keeper.

Needed extra flour but turned out great

Made as written except cut in half for two servings. Very yummy but not the pancake texture I'm used to. I like to veer from my own recipes, consequently tried with the mashed potatoes, but will be going back to using raw ones. Will make this again, good way to use up leftovers, however it will be as a side dish for a main meal.

This is an outstanding recipe. The addition of caraway adds a new dimension to the same-old same-old varieties. Most delightful.<br/><br/>I think the lady who got a mess when she made this was using a mixture that was too moist. If using leftover spuds that aren't dry enough, add a Tb of flour at a time until the texture is thick and rather dry.<br/><br/>The writer said the original German pancake, made with grated raw potato, had never worked for her. Methinks she didn't squeeze out the liquid MOST thoroughly before proceeding. Another problem is that raw shredded potato grows dark VERY fast, turning grey and unappetizing. To solve both of these, put the grated spuds into a bowl with water to which a spoonful of lime/lemon juice or vinegar has been added. This will retard the darkening. Then, using cheesecloth, wring out the potatoes until your arms ache! A recipe made with these raw potatoes will end up very much like the potato cakes of Arby's. You can season them your own way, though. If you choose to add onion, be sure it doesn't make the mixture wetter. If necessary, dry them with a paper towel before using.<br/><br/>There's also no law that says you can't use a combination of mashed and raw shredded potato. Just be sure the insides are thoroughly cooked so you won't have any raw potato inside the cakes. Maybe you could try this: make the pancakes using only mashed potatoes, then coat them generously with raw potato by pressing them into the shredded spuds, then frying. As for egg or no egg, I'd opt for the egg, especially if I'm not sure the mixture is dry enough. You could, however, substitute one or two egg whites. They might bind almost as well without altering the flavor.

I have tried this recipe twice and it has turned out a horrible mess every time