Fluffy German Potato Pancakes Food

GERMAN-STYLE CRISP POTATO PANCAKES

Steps:

• In a large bowl combine the mashed potatoes with the lemon juice and stir well.
• In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
• Stir in potatoes. Season to taste with salt and freshly ground pepper.
• Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
• 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.
• Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
• 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.
• Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

Steps:

• Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
• Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
• Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
• Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
• Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
• Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.

GERMAN POTATO PANCAKES

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

GERMAN POTATO PANCAKES

Steps:

• Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
• Gradually add potato and flour, processing until thickened.
• Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
• Cook over medium-high heat 1 1/2 minutes on each side or until browned.
• Dollop with sour cream.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

Steps:

• Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
• Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
• Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
• Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

POTATO PANCAKES - GERMAN STYLE

Steps:

• Keep potatoes covered with cold water until ready to grate in the food processor.
• Fit the medium shredding blade into food processor and shred potatoes and onion.
• Dry potatoes and onion between sheets of paper towel.
• In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
• Serve with applesauce. - - - - - - - - - - - - - - - - - -