Ingredients with Measurements:
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 cup unsweetened applesauce
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, all-purpose flour, salt, and black pepper. Mix well.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it into the skillet. Flatten it with a spatula to form a pancake shape.
4. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to remove excess oil.
6. Serve hot with unsweetened applesauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 32g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- Instead of vegetable oil, you can use canola oil or olive oil.
- Instead of unsweetened applesauce, you can use sweetened applesauce or sour cream.
Variations:
- Add chopped bacon or sausage to the potato mixture for a savory twist.
- Add grated cheese to the potato mixture for a cheesy flavor.
- Add cinnamon and sugar to the applesauce for a sweeter taste.
Tips and tricks:
- Squeeze out excess water from the grated potatoes before mixing them with other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Serve the pancakes immediately after cooking to maintain their crispiness.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dollop of unsweetened applesauce on top and sprinkle with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
German sausage, sauerkraut, and beer
Suggested side dishes:
Green salad, roasted vegetables, or mashed potatoes
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the potato mixture.
- If the pancakes are falling apart, add more beaten eggs to the potato mixture.
Food safety advice:
Make sure the potatoes are fully cooked before serving to prevent foodborne illness.
Food history:
German potato pancakes, also known as Kartoffelpuffer or Reibekuchen, are a traditional German dish made from grated potatoes, onions, and flour. They are typically served with unsweetened applesauce or sour cream.
Flavor profiles:
Savory, crispy, and slightly sweet
Serving suggestions:
Serve the pancakes hot with a dollop of unsweetened applesauce on top and a side of German sausage and sauerkraut.
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Region: German