German potato pancakes, also known as Kartoffelpuffer or Reibekuchen, are a delicious and traditional dish in German cuisine. Here’s a simple recipe to make them
Ingredients:
- 4 medium potatoes (about 1 kg), peeled
- 1 small onion
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable oil or sunflower oil)
Instructions:
- Grate the Potatoes and Onion:
- Grate the peeled potatoes and onion using a box grater or a food processor with a grating attachment. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Prepare the Batter:
- In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix well until everything is evenly combined.
- Heat the Oil:
- Heat a large skillet or frying pan over medium-high heat. Add enough oil to generously coat the bottom of the pan.
- Fry the Pancakes:
- Once the oil is hot (but not smoking), scoop about 1/4 cup of the potato mixture into the pan for each pancake. Flatten them slightly with a spatula to form pancakes about 1/4 to 1/2 inch thick.
- Cook Until Golden Brown:
- Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain and Serve:
- Remove the pancakes from the pan and place them on a plate lined with paper towels to drain excess oil. Serve them hot, traditionally with applesauce, sour cream, or a sprinkle of sugar on top.
Tips:
- Make sure to squeeze out as much liquid as possible from the grated potatoes to ensure crispy pancakes.
- Keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you finish frying the rest.
- Experiment with toppings like smoked salmon, herbs, or different sauces for a modern twist.
Enjoy your homemade German potato pancakes! They’re perfect for breakfast, brunch, or as a savory snack.