Kartoffelpuffer German Potato Pancakes Sp5 Food

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.

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.

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. - - - - - - - - - - - - - - - - - -

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.

KARTOFFELPUFFER (POTATO PANCAKES)

Steps:

• Combine first five ingredients and mix well.
• Drain off excess liquid (if any).
• Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
• Drain well on paper towels and sprinkle with sugar.
• Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.

KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5

Steps:

• Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
• Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
• Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
• Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.