Kartoffel Pfannkuchen Potato Pancakes Food

POTATO PANCAKES (GERMAN KARTOFFELPUFFER)

Steps:

• 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.
• 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 no let the mixture sit for long before using it, use it immediately.
• 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 the Kartoffelpuffer are golden. Place them briefly on paper towels.
• 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 a meal.

KARTOFFELPUFFER (POTATO PANCAKES)

Steps:

• Grate potatoes and onion. Stir in eggs, flour and salt immediately.
• In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
• Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
• Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
• Serve with applesauce, honey, or butter with salt & pepper.

KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Steps:

• Grate raw potatoes into water to which lemon juice has been added.
• Place potatoes in a strainer or cheese cloth and drain off liquid.
• Drain well.
• Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
• Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
• When firm on the bottom side, loosen edges and turn.
• Brown on other side.
• Remove, drain on paper towel, and keep warm.
• Continue until all batter is used.
• Serve immediately.
• NOTE:.
• If potato cakes are served with meat, sprinkle with salt.
• Sprinkle with sugar if served with applesauce.

GERMAN POTATO PANCAKES (KARTOFFELPUFFER)

Steps:

• Gather the ingredients.
• Wash, peel, and coarsely grate the potatoes.
• Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
• Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
• Add the potatoes back to the starch.
• Grate the onion over the potatoes.
• Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
• Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
• Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
• Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Steps:

• To prepare the potatoes, peel and cover with cold water.
• Let stand several hours before using.
• Pour off the water and grate.
• Drain very thoroughly.
• Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
• Drop from a teaspoon on a hot, well-greased skillet.
• Brown on both sides.
• Serve hot with applesauce.

CABBAGE POTATO PANCAKES

Steps:

• Mix in medium bowl potatoes, slaw, egg whites and pepper.
• Spray large nonstick frypan with veggie cooking spray and heat over medium high.
• Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
• Repeat with second pancake, drizzle any juices from bowl over pancakes.
• When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
• Cook until pancake browns on one side, about 5 minutes.
• Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
• If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.

GREAT NO-GRATE POTATO PANCAKES

Steps:

• Pour potatoes into large bowl and thaw about 1 hour.
• While still very cold add onion and egg's, stir in eggs until blended.
• Stir in baking powder, flour and salt.
• Heat some oil in frying pan over medium heat.
• Shape 1/2 cup in hand and place in oil, pack and shape gently with spatula.
• Cook 15 minutes on each side. I like to cook mine slowly to ensure potatoes are cooked and evenly browned. The less they are moved the less they tend to fall apart. Check them gently every 5 minutes When browned evenly carefully flip them, repack with spatula and cook 15 minutes more.
• Drain on paper towel 1 minute.
• Transfer to warm serving dish (I like to keep mine in the oven set at 200°F).
• Do several at a time, don't overcrowd, you will need to do them in batches.
• Serve with sour cream, applesauce or gravy.

RAW POTATO PANCAKES

Steps:

• Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
• Add beaten egg yolks to grated potatoes.
• Stir in flour, salt, and baking powder, and mix well.
• Beat egg whites until stiff, and fold into potato mixture.
• On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
• Drop batter by large spoonfuls into hot oil.
• Turn over when edges become a nice crispy brown, about 2 minutes.
• Cook another minute or two on the other side.
• Remove to a paper towel lined plate and sprinkle with salt, if desired.
• Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.