Learn to make Kurt’s Euro Bistro’s potato pancakes



We have gone to Kurt's Bistro many times and each time I get the Potato Pancakes with Creme Fraiche and Apple Sauce. Being German, this reminds me of what my mother used to make when I was growing up. I am wondering if you might contact Kurt's to see if he would share his recipe. Thank you. — Fred Gehrisch, Gainesville

Alexander Westbrook-Eisele, general manager of Kurt’s Euro Bistro, provided the recipe for Kurt’s Potato Pancakes saying, “We are proud to share our recipes and to be a part of Atlanta’s food scene since 1985.” Gehrisch said they reminded him of his mother’s German potato pancakes. The pancakes reminded us of latkes.

Kurt’s Euro Bistro’s Potato Pancakes

3 1/2 pounds russet potatoes, peeled

2 eggs

7 tablespoons vegetable oil, divided

3 tablespoons all-purpose flour

1/4 cup chopped chives

Salt and freshly ground black pepper

6 tablespoons unsalted butter, divided

Applesauce and creme fraiche or sour cream, for serving

Preheat oven to 200 degrees. Place two rimmed baking sheets in oven to keep warm.

Using a box grater or a food processor fitted with a grating disc, coarsely grate potatoes. Put grated potatoes in a colander and place in sink.

In a large bowl, lightly beat eggs, then mix in 1 tablespoon oil and flour. Stir in chives.

Squeeze shredded potatoes to remove as much moisture as possible and add to egg mixture. Season with salt and pepper. Mix well using hands or a wooden spoon, but do not overwork the mixture.

Heat a large heavy skillet over moderately high heat and heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of potato mixture into the pan. Flatten with spatula to form 3-inch pancakes. Fry until bottoms are golden brown, 4 to 5 minutes, then turn and fry until second side is golden brown. Transfer to paper towels to drain and season immediately with salt and pepper. Move pancakes to warm baking sheets in oven and continue cooking pancakes, wiping out skillet and adding fresh oil and butter each time, until all pancakes have been made. Serve pancakes hot with applesauce and creme fraiche or sour cream. Makes: 24

Per pancake: 123 calories (percent of calories from fat, 53), 2 grams protein, 13 grams carbohydrates, 1 gram fiber, 7 grams fat (2 grams saturated), 25 milligrams cholesterol, 14 milligrams sodium.

Kurt’s Euro Bistro

3305 Peachtree Industrial Boulevard, Duluth.

770-623-4128, http://kurtsrestaurant.com