German-Style Crisp Potato Pancakes

Step 1

In a large bowl combine the mashed potatoes with the lemon juice and stir well.

Step 2

In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.

Step 3

Stir in potatoes. Season to taste with salt and freshly ground pepper.

Step 4

Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.

Step 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.

Step 6

Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.

Step 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.

Step 8

Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.