Best 4 Kartoffelpuffer Potato Pancakes Recipes
Potato pancakes, also known as kartoffelpuffer in German, are a delightful culinary treat that has captivated taste buds worldwide. Originating from the humble kitchens of Germany, these golden-brown discs are a testament to the versatility of the potato. With their crispy exterior and fluffy interior, they offer a satisfying combination of textures that pair well with various accompaniments. As a versatile dish, kartoffelpuffer can be served as a main course, a side dish, or even a delightful snack. Their simplicity makes them a popular choice among home cooks and culinary enthusiasts alike. Delve into the realm of potato pancakes and explore the culinary wonders that await.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN POTATO PANCAKES - KARTOFFELPUFFER
Posting for ZWT 6 for Germany. Recipe states: German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carnival is a wonderful way to do indulge. Now, you can also make them at home with this simple recipe for potato pancakes.
Provided by diner524
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
- Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
- Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
- Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.
KARTOFFELPUFFER (POTATO PANCAKES)
Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!
Provided by Debber
Categories Breakfast
Time 25m
Yield 2-3 cakes, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes and onion. Stir in eggs, flour and salt immediately.
- In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
- Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
- Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
- Serve with applesauce, honey, or butter with salt & pepper.
KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5
Official Contest Entry: Simply Potatoes 5Fix. Simply Potatoes has made the preparation of a childhood favorite a snap, usually served with pork or veal dinner In Germany or as my adaption for a weekend breakfast as in attached picture... Traditional German Potato Pancakes were always served plain with Applesauce or with pork or veal dishes.
Provided by rexmudd_12095219
Categories Breakfast
Time 25m
Yield 4 Pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
- Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
- Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
- Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.
KARTOFFELPUFFER ( POTATO PANCAKES )
This recipe was given to me from my Mother. She used to make it about once a week. I think it was passed down from her mother. Try it I'm sure you'll like it.
Provided by Eddie Jordan
Categories Pancakes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
- 2. Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
- 3. Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
- 4. Fry on both sides until golden brown. Serve immediately with applesauce
Tips:
- Use a box grater with large holes to grate the potatoes. This will create a pancake that is crispy on the outside and fluffy on the inside.
- Squeeze out as much liquid as possible from the grated potatoes. This will help the pancakes to hold their shape and prevent them from becoming soggy.
- Add a little bit of flour to the potato mixture. This will help to bind the ingredients together and make the pancakes easier to flip.
- Don't overcrowd the pan when cooking the pancakes. Give them enough space to spread out and cook evenly.
- Cook the pancakes over medium heat. This will help them to cook through without burning.
- Serve the pancakes immediately with your favorite toppings. Some popular options include applesauce, sour cream, and bacon.
Conclusion:
Kartoffelpuffer, or potato pancakes, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect potato pancakes every time. So next time you're looking for a hearty and satisfying meal, give kartoffelpuffer a try!
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