:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/ZCuF253jGVSwXCDU6LEb/fe598020a077555d5be50ede1e2a60.jpeg "Traditional Kartoffelpuffer or potato pancakes")
Source: Pixabay: webandi
Traditional Kartoffelpuffer or potato pancakes
The \Kartoffelpuffer or potato pancakes are a traditional German dish that I love to prepare. They are also common in other countries such as Austria and Switzerland. They are easy to make and are always a hit at the table, particularly with children. They can be served as a side dish or as a main course, and are perfect with applesauce or sour cream.
Ingredients
- 1 kg Of potatoes
- 1 large onion
- 2 Eggs
- 4 cdas of flour
- salt to taste
- Pepper to taste
- Frying oil
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Directions
Peel the potatoes and onion and grate with a hand grater. This step is crucial to achieve the desired texture in the pancakes. I suggest using a hand grater instead of a food processor to achieve a more rustic texture.
Place the mixture in a clean kitchen towel and squeeze it well to remove excess liquid from the potatoes. This step is essential for crispy pancakes.
In a bowl, mix the grated potatoes and onion, eggs and flour. Season with salt and pepper to taste.
Heat the oil in a skillet over medium heat. Make sure the pan is very hot before adding the mixture.
Form the pancakes with your hand or a spoon and place them in the pan. Do not make them too big to make it easier to flip them.
Fry each pancake for about 3-5 minutes on each side or until golden brown. It is important not to try to flip the pancake too soon or it will fall apart.
Remove them from the pan and let them dry on kitchen paper.
Kartoffelpuffer are ready to serve. They are excellent with German sausages or on their own with a little sour cream or applesauce.
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