German Potato Pancakes (Kartofflepuffer)
The trick is to flatten the pancakes when you add the mixture to the pan. When I get potato pancakes in a restaurant, they're often too thick - may as well order hash browns at Mickey D's!
You don't have to use cast iron. Also, I use crisco as my fat.
3baking potatoes (e.g. russet)
1egg, slightly beaten
1/2 mediumonion, grated
1/2 - 1 tspsalt, to taste
1/2 tspdry parsley flakes, optional
·oil or other fat for frying
How to Make German Potato Pancakes (Kartofflepuffer)
- Grate the potatoes. Put in a colander or large sieve over a bowl and let excess liquid drip out.
- Heat oven to 200ºF. Mix together drained potatoes, onion, salt and parsley. Stir in flour.
- Heat fat in large cast iron pan until drop of water sizzles.
Add a scoop (about 1/4 cup) potato mixture for each pancake, flatten each one with spatula. When browned, carefully flip over to brown other side. (I make 2 or 3 per batch- depends on what size pan you use.)
- As pancakes are done, place on paper-towel lined plate and put in oven to keep warm. You will have to add fat to the pan for each batch.
- Purists serve with applesauce. Sour cream is an acceptable garnish, too!