German Potato Pancakes (Kartoffelpuffer)

German Potato Pancakes (Kartoffelpuffer) | Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with viewers. See Helga make this recipe here. Watch Helga Wengler and Mitch Lynch prepare traditional German recipes on Homeplate Homestyle.

Visit the Metro Monthly Food & Recipes section for more great recipes.

INGREDIENTS

2 lbs. Yukon Gold potatoes

1 small onion

2 eggs

4 tablespoons flour

1 teaspoon salt (or to taste)

Vegetable oil for frying

PREPARATION

Peel potatoes and onion.With a box grater or food processor, finely grate potatoes into a bowl.
Place grated mixture into a strainer; press out as much liquid as possible with your hands or a wooden spoon. Reserve liquid and let settle. (Pour away potato liquid but don’t throw away the starch sediment that has settled at the bottom of the bowl. This will be returned to the potato mixture.)
In food processor, chop onion until smooth.
Add eggs, flour and salt to bowl. Add onion and potatoes; mix thoroughly.
Heat cooking oil in skillet.
Drop potato mixture into skillet (two heaping tablespoons at a time) and fry until crisp and golden. Turn and brown other side.

Serve with applesauce. If you like, use a dollop of sour cream.

Note: Fry pancakes as soon as mixture is made to prevent darkening of batter.

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“Serve with applesauce. If you like, use a dollop of sour cream.” – Helga the Kitchen Witch for Homeplate Homestyle.

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