German Potato Pancakes, known as “Kartoffelpuffer” or “Reibekuchen,” are a delightful and savory dish that showcases the humble potato in a crispy and flavorful form. These pancakes, often enjoyed as a comforting side dish or a snack, are a popular part of German cuisine.
To prepare German Potato Pancakes, raw potatoes are grated and combined with ingredients like onions, eggs, flour, and seasoning. The mixture is then formed into pancakes and pan-fried until golden brown and crispy. The key to achieving the perfect texture lies in squeezing out excess moisture from the grated potatoes before cooking, ensuring a crispy exterior and a tender interior.
Traditionally served with applesauce or sour cream, German Potato Pancakes offer a delightful combination of savory and slightly sweet flavors. The crispiness of the exterior provides a satisfying contrast to the softness of the grated potatoes inside.
These pancakes are often enjoyed as a comforting winter dish, particularly during Christmas markets, where they are served hot and fresh. They can also be a versatile addition to the table, pairing well with other dishes or served on their own as a tasty and satisfying snack. German Potato Pancakes showcase the versatility of potatoes and are a testament to the rich culinary traditions found in German cuisine. Whether enjoyed as a side dish, snack, or part of a festive spread, these pancakes offer a delicious and nostalgic taste of comfort.
2 and a half pounds of Russet Potatoes
3 beaten eggs
1 white onion
1 tsp sea salt
1/2 cup potato starch
How to Make:
Peel and grate the potatoes and onion. Place them in a strainer to drain excess water. Allow them to rest for about 10 minutes. You can use a paper towel to squeeze out additional water if you’re in a hurry.
Transfer the mixture of potatoes and onions to a bowl. Add salt and beaten eggs. Mix well while incorporating the potato starch.
Heat a skillet with about half a cup of canola oil. Take a scoop of the mixture, shape it into a small disk (approximately 3 inches in diameter), and flatten it. Cook about 3/4 of the pancakes at a time.
Cook for a few minutes until golden brown, then flip and cook on the other side for about 3 minutes. Repeat until the entire mixture is used, adding a little more oil between batches if necessary.
Once finished, remove the pancakes from the skillet and let them drain on a baking sheet lined with a paper towel to remove excess oil. Serve warm and enjoy plain or with applesauce!
These potato pancakes are a delicious and comforting dish, perfect for breakfast or as a side dish.
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