Classic German Potato Pancakes (Kartoffelpuffer) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds peeled potatoes (raw and peeled)
2 eggs beaten
1 finely ground onion
˝ cup flour
˝ teaspoon salt
butter or cooking oil
skillet or frying pan
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Directions: |
Directions:Take the potatoes and finely grate them. You can use a grater or a food processor. Make sure you have nice thin strands. Place them in a clean towel and squeeze out all the liquid. Make sure you get all the water out.
Mix the drained grated potatoes in a bowl with the grated onion, eggs, flour and salt. Use your hands to knead the mixture together until you have a thick, tacky mass. Don’t let this mixture sit. Quickly move to the next step of frying.
Heat some butter or cooking oil in a non-stick pan over medium-high heat. Once hot, add a spoonful of the potato mixture to the frying pan and flatten it with the back of a spoon to form a pancake. Fry on both sides (about 3-5 minutes) until crispy and they are golden brown. Place the fried potato pancakes on paper towels to briefly blot them and cool them. Best served still warm with applesauce or sour cream. |
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Number Of
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Number Of
Servings:8 large pancakes |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: A quintessential German treat beloved across every region of Germany, This recipe is from my great Grandmother (Oma) in Germany. Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets.
Kartoffelpuffer can be served sweet or savory. Most commonly they’re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but they can also be served savory-style with a yogurt-herb sauce or with meat as part of a meal.
I hope you enjoy them as much as our family does!
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