Perhaps you might enjoy this version of potato pancakes made by my German mother. It is similar in method and ingredients to the previous recipes, closer to Kevin's, but uses farina instead of flour or meal for added crispness. Also, they are thinner than 1/2 inch, closer to 1/4 inch. I wrote the recipe quite detailed for a couple of friends who are novice cooks---it's not difficult nor is it a lengthy process.
In my notes is a comment that these were quite good when cooked in a standard waffle iron. It's been a long time; I'll have to do a few that way next time. -- Rita
-----------------------------------
GERMAN POTATO PANCAKES
Makes 4 to 6 servings. You can substitute celery root, carrots, or sweet potatoes for 8 ounces of the potatoes; peel, shred, and add to water in step 1. You can also add 1 tablespoon chopped herbs, such as fresh marjoram, oregano, and/or sage in step 5.
Serve with bratwurst, knackwurst, or a smoked sausage, with applesauce to top the pancakes. In Germany and Switzerland, potato pancakes are often served as an entrée, accompanied by a green salad. Squeezing the excess liquid out of the shredded potatoes is the secret of really great potato pancakes. Two pounds of potatoes will fit in a 7 inch-diameter food processor; if making more, process in batches. My mother claimed that the farina was the secret to extra-crispy potato pancakes.
A 2-quart bowl of cold water + a few ice cubes
Plus 1 tablespoon white vinegar
7.0 oz (200 g) peeled and halved onion (8.0 oz as purchased)
2 pounds (32 oz, 907g) scrubbed or peeled baking potatoes, cut into 1-inch chunks (TRY subbing 2/3 pound sweet potatoes for 2/3 pound baking potatoes)
2/3 cup (4 oz, 113g) dry farina (cereal), Cream of Wheat, or semolina
1 tablespoon (8 g) unbleached all-purpose flour
1 teaspoon ground poultry seasoning or ground marjoram
1/4 teaspoon freshly ground black pepper
1/8 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
The potato starch in the bottom of the bowl
2 large eggs
1 teaspoon table salt
Vegetable oil, about 1/16-inch deep, for frying
UP TO 4 HOURS BEFORE COOKING:
1. Prepare bowl of ice water with vinegar.
2. Fit a food processor with the fine shredding disk. Shred the onion, leaving it in the workbowl, then shred potatoes, frequently transferring shredded potatoes (with the onions) to the cold water. (Or use a hand grater, working over the bowl of water.) Let stand for 30 minutes, or refrigerate for up to 4 hours.
3. Meanwhile, in a 2-cup bowl, combine the farina, flour, and 4 seasonings; set aside.
4. Leaving the potato soaking water in the bowl and using your hands, transfer the shredded potatoes and onions to a strainer or colan-der set over another bowl. do not disturb the bowls; you want the potato starch to settle to the bottom. With your hands, and working over the strainer, squeeze excess water from the potato mixture, then pile them on a clean kitchen towel. wrap potatoes tightly in towel; twist it to wring out remaining moisture. Dry all the potatoes, using fresh towels if needed.
5. Retaining the starch that has settled to the bottom of the bowl, carefully pour off the potato liquid and discard it. Add the eggs and salt to the potato starch and beat lightly to combine. Transfer dried potatoes to the bowl with the egg mixture. Mix in the dry ingredients and toss until well blended.
6. Preheat a 200°F oven. Line a sheet pan with paper towels. Heat a heavy 12- or 14-inch skillet (preferably cast iron) on the largest burner of your range over medium-high heat for 5 minutes. When pan is hot, add 1/16 to 1/8-inch oil.
7. To fry pancakes, drop batter with a #20 (3-tablespoon) or #16 (1/4 cup) scoop in mounds into the oil, spreading the batter with the back of your spoon, scoop, or a fork to a 1/4-inch thickness. Don't pack the mixture too firmly. Fry until crisp and brown on both sides, about 3 minutes per side. Stir in any liquid that seeps from the mixture before frying the next batch. [I often make the pancakes larger, using a serving spoon from my flatware set.]
8. Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes. Serve hot.
9. Menu ideas: Serve the potato pancakes hot, with unsweetened applesauce, bratwurst, knackwurst, smoked or Italian sausage, sauerkraut, tossed green salad with a vinaigrette dressing (we especially like a simple salad of butter [Boston] lettuce, a little finely minced onion or shallot, and lightly dressed with a mild vinaigrette of half canola/half olive oil or all canola oil.)
10. To freeze, layer the pancakes on a cookie sheet with plastic wrap between the layers; freeze. Then place them in a container or a doubled plastic freezer bag, or wrap in plastic wrap then foil.
11. To reheat, place frozen pancakes in one layer on a foil-lined baking sheet; bake at 500°F until hot and crisp, about 5–8 minutes. Be careful; do not overheat them during the rewarming stage.
Rita
Edit: Only spell-checking and formatting