Kartoffelpfannkuchen 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.

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.

LATKES (POTATO PANCAKES)

Steps:

• Wash and peel the potatoes.
• Grate the potatoes with a grater or food processor.
• (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
• (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
• Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
• Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
• Use a pancake turner to flatten them out.
• Fry to golden brown on both sides (about 3 minutes per side).
• Drain on paper towels.
• Serve topped with applesauce or sour cream.

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.