German potato pancakes, known as Kartoffelpuffer or Reibekuchen, are a cherished dish that brings a taste of tradition to any table. Crispy on the outside, tender on the inside, these golden-brown pancakes are a delightful blend of grated potatoes, onions, and savory spices.
With their hearty texture and rich flavor, German potato pancakes are a beloved staple in German cuisine, often enjoyed as a comforting snack, side dish, or even a main course. Whether served with a dollop of applesauce, a sprinkle of sugar, or a dollop of sour cream, these versatile pancakes are sure to satisfy your cravings and transport you to the heart of Bavaria.
With their crispy exterior, fluffy interior, and irresistible flavor, German potato pancakes are a culinary delight that pays homage to the rich heritage of German cuisine. Whether enjoyed as a savory side dish or a hearty snack, these golden-brown pancakes are sure to become a favorite in your recipe repertoire. So why not embrace the tradition and savor the deliciousness of homemade German potato pancakes today? Prost! (Cheers)!!
Join us as we delve into the rich culinary heritage of Germany and learn how to recreate this classic dish in your own kitchen.
INGREDIENTS:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Optional toppings: applesauce, sour cream, chopped chives
INSTRUCTIONS:
Instructions:
Prepare the Potatoes and Onion: Peel the potatoes and grate them using a box grater or a food processor fitted with a grating attachment. Grate the onion as well.
Squeeze Excess Liquid: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. Transfer the squeezed potatoes and onion to a large mixing bowl.
Combine Ingredients: Add the lightly beaten eggs, all-purpose flour, salt, and black pepper to the bowl with the grated potatoes and onion. Mix until well combined.
Heat Oil: Heat a thin layer of vegetable oil in a large skillet over medium heat until hot but not smoking.
Form Pancakes: Drop spoonfuls of the potato mixture into the hot oil, using a spoon or your hands to flatten them into pancakes about 1/4 to 1/2 inch thick.
Fry Until Golden Brown: Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip the pancakes halfway through cooking.
Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve the potato pancakes hot with your choice of toppings, such as applesauce, sour cream, or chopped chives.
Prepare the Potatoes and Onion: Peel the potatoes and grate them using a box grater or a food processor fitted with a grating attachment. Grate the onion as well.
Squeeze Excess Liquid: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. Transfer the squeezed potatoes and onion to a large mixing bowl.
Combine Ingredients: Add the lightly beaten eggs, all-purpose flour, salt, and black pepper to the bowl with the grated potatoes and onion. Mix until well combined.
Heat Oil: Heat a thin layer of vegetable oil in a large skillet over medium heat until hot but not smoking.
Form Pancakes: Drop spoonfuls of the potato mixture into the hot oil, using a spoon or your hands to flatten them into pancakes about 1/4 to 1/2 inch thick.
Fry Until Golden Brown: Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip the pancakes halfway through cooking.
Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve the potato pancakes hot with your choice of toppings, such as applesauce, sour cream, or chopped chives.
Tips for Success:
- For extra flavor, consider adding grated cheese, chopped herbs, or minced garlic to the potato mixture.
- Make sure the oil is hot enough before adding the potato mixture to the skillet to ensure crispy pancakes.
- To keep the pancakes warm while frying batches, place them on a baking sheet in a low oven (around 200°F or 95°C) until ready to serve.
- For extra flavor, consider adding grated cheese, chopped herbs, or minced garlic to the potato mixture.
- Make sure the oil is hot enough before adding the potato mixture to the skillet to ensure crispy pancakes.
- To keep the pancakes warm while frying batches, place them on a baking sheet in a low oven (around 200°F or 95°C) until ready to serve.
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