Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and grated
- 1 onion, finely chopped
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, chopped onion, eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Using a spoon, scoop a portion of the potato mixture and drop it into the hot oil. Flatten it slightly with the back of the spoon.
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 to absorb excess oil.
6. Repeat the process until all the potato mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 Spirgel-Kartoffel-Puffer
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 150mg
Sugar: 1g
Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes for a different flavor.
- Cornstarch can be used instead of flour for a gluten-free option.
- Chopped scallions can be used instead of onions for a milder flavor.
Variations:
- Add grated cheese to the potato mixture for a cheesy twist.
- Mix in some chopped herbs like parsley or chives for added flavor.
- Serve with sour cream or applesauce on top.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes before mixing them with the other ingredients to prevent the mixture from becoming too watery.
- Use a non-stick skillet to prevent the potato mixture from sticking to the pan.
- Keep the cooked Spirgel-Kartoffel-Puffer warm in the oven at 200°F until ready to serve.
Storage instructions:
Store any leftover Spirgel-Kartoffel-Puffer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spirgel-Kartoffel-Puffer in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Spirgel-Kartoffel-Puffer on a platter and sprinkle some chopped parsley on top for a pop of color.
Garnishes:
Sprinkle some paprika or cayenne pepper on top for a spicy kick.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Cucumber salad
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the potato mixture is too watery, add more flour to thicken it up.
- If the Spirgel-Kartoffel-Puffer are not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store any leftover Spirgel-Kartoffel-Puffer in the refrigerator and consume within 3 days.
Food history:
Spirgel-Kartoffel-Puffer is a traditional German dish made with grated potatoes and onions. It is often served as a side dish or as a main course with sour cream or applesauce on top.
Flavor profiles:
Spirgel-Kartoffel-Puffer has a crispy exterior and a soft, fluffy interior with a savory and slightly sweet flavor.
Serving suggestions:
Serve the Spirgel-Kartoffel-Puffer hot and crispy with a dollop of sour cream or applesauce on top.
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Region: German