german potato pancakes (kartofflepuffer)
(2 ratings)
My German mom used to make these when I was a kid. I occasionally make them myself. There was never an exact recipe, so adjust according to taste. Usually you would use one potato per person. 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.
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(2 ratings)
yield
3 -4
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For german potato pancakes (kartofflepuffer)
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3baking potatoes (e.g. russet)
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1egg, slightly beaten
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1/2 mdonion, grated
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1/4 cflour
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1/2 - 1 tspsalt, to taste
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1/2 tspdry parsley flakes, optional
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oil or other fat for frying
How To Make german potato pancakes (kartofflepuffer)
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1Grate the potatoes. Put in a colander or large sieve over a bowl and let excess liquid drip out.
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2Heat oven to 200ºF. Mix together drained potatoes, onion, salt and parsley. Stir in flour.
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3Heat 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.)
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4As 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.
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5Purists serve with applesauce. Sour cream is an acceptable garnish, too!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for German Potato Pancakes (Kartofflepuffer):
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