Kartoffelpuffer Potato Pancakes 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.

KARTOFFELPUFFER - POTATO PANCAKES

Steps:

• Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.
• In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
• Drain on paper towels and serve immediately.
• Grated potatoes make these pancakes fresh and crisp. I sometimes make them with leftover mashed. You can serve them for breakfast with homemade applesauce and sour cream, with an egg (soft yolk of course) or as a side for dinner.

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.

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.