 News of Western Otoe,
Western Johnson, Northern Gage, Southern Cass & Lancaster Counties              
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Cook of the Week Recipes
Kartoffelpuffer 8 potatoes, shredded Squeeze shredded potatoes and onion to try to get as much moisture out as possible. Place in bowl. Stir in eggs. Mix flour, salt and pepper. Stir into potato mixture. Add more flour until you have a dryish mixture. I don’t know why the recipe calls for 1/2 cup because I always use so much more, but the potatoes need to be moist enough to stick together but not sticky. Heat oil in pan. When it is very hot, drop in spoonfuls of the potato mixture and fry until golden brown, flipping once. Serve with applesauce. Sour cream is good, too. Ketchup turns it into a hash brown. (Potato Puffs, more commonly known as latkes. But Dana learned to make them in Germany, hence the German name)
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