Ingredients with Measurements:
- 2 pounds of potatoes, peeled and grated
- 1 onion, grated
- 2 eggs, beaten
- 1/4 cup of flour
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. Grate the peeled potatoes and onion into a large mixing bowl.
2. Add the beaten eggs, flour, salt, pepper, and nutmeg to the bowl and mix well.
3. Heat a skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
4. Using a spoon or your hands, form the potato mixture into small pancakes and place them in the hot oil.
5. Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
6. Remove the pancakes from the pan and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with sour cream or applesauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour for a gluten-free version.
- Sweet potatoes can be used instead of regular potatoes for a sweeter flavor.
Variations:
- Add chopped bacon or ham to the potato mixture for a savory twist.
- Add grated cheese to the potato mixture for a cheesy flavor.
- Add chopped herbs such as parsley or chives to the potato mixture for added freshness.
Tips and tricks:
- Squeeze excess moisture out of the grated potatoes and onion before mixing with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking to the pan.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dollop of sour cream or applesauce on top.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
German Potato Pancakes (Kartoffelpuffer) pair well with sausages, schnitzel, or roasted chicken.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the pancakes are too wet, add more flour to the mixture. If the pancakes are too dry, add a little bit of milk to the mixture.
Food safety advice:
Make sure the potatoes are cooked through before serving to prevent foodborne illness.
Food history:
German Potato Pancakes (Kartoffelpuffer) are a traditional German dish that dates back to the 19th century.
Flavor profiles:
German Potato Pancakes (Kartoffelpuffer) are crispy on the outside and soft on the inside with a savory flavor.
Serving suggestions:
Serve the pancakes as a main dish or as a side dish to a larger meal.
Related Categories
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Region: German
Taste: Savory, Crispy, Potato, Onion, Salty, Potato-Y, Onion-Y