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Kartoffelpuffer - German Potato Pancakes Recipe

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This recipe for Kartoffelpuffer - German Potato Pancakes is from The Cottey College Alumnae Association Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)
1 small yellow onion, very finely grated
2 large eggs
1/4 cup all-purpose flour (or more if needed)
1 teaspoon sea salt
Neutral-tasting oil for frying

Instructions:

1. Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.

2. Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do not let the mixture sit for long before using it, use it immediately.

3. Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until Kartoffelpuffer are golden. Place them briefly on paper towels.

4. Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of meal.
Directions:
Directions:

 

 

 

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