German Potato Pancakes Recipe
Ingredients:
• 2 lbs (900g) potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
Optional Serving Accompaniments:
• Applesauce
• Sour cream
• Smoked salmon
• Chopped chives
Preparation Steps:
1. Potato Preparation
• Peel and grate potatoes
• Immediately place grated potatoes in cold water
• Drain thoroughly
• Squeeze out excess moisture using cheesecloth
• Pat potatoes completely dry
2. Mixing
• Combine grated potatoes and onion
• Add eggs, flour, salt, and pepper
• Mix thoroughly until well combined
3. Frying
• Heat vegetable oil in large skillet
• Use about 1/4 cup batter per pancake
• Flatten pancakes to thin consistency
• Fry until golden brown (3-4 minutes per side)
• Drain on paper towels
4. Cooking Tips
• Use cast iron skillet for best results
• Oil should be hot but not smoking
• Maintain medium-high heat
• Flip only once for crispy exterior
Serving Suggestions:
• Serve immediately while hot and crispy
• Yields approximately 12-15 pancakes
• Perfect as appetizer or main course
Pro Tips:
• Use starchy potatoes like Russet
• Remove as much moisture as possible
• Don’t overcrowd the pan while frying
• Keep pancakes warm in oven at 200°F
Nutritional Information:
• Calories per pancake: Approximately 120-150
• Preparation time: 30 minutes
• Cooking time: 15-20 minutes
Cultural Note:
These potato pancakes are a traditional German dish known as “Kartoffelpuffer” or “Reibekuchen”, often served during festivals and family gatherings.
Storage:
• Refrigerate up to 3 days
• Reheat in oven to maintain crispiness
• Not recommended for freezing
Variations:
• Add grated cheese to batter
• Include herbs like parsley or chives
• Experiment with sweet potato version