GERMAN POTATO PANCAKES

Kartoffelpuffer

Eating freshly made potato pancakes with applesauce at local outdoor weekly markets, Christmas markets, or during Karneval or Fasching are some of the ways Germans indulge in this favorite traditional snack. These potato pancakes are also enjoyed as a side dish with meats such as roasted chicken or pork. Serve them as part of a delicious dinner or make smaller pancakes and serve them as an appetizer; kartoffelpuffer are also wonderful at brunch when topped with a poached egg.

INGREDIENTS

  • 1 pound russet potatoes, about 2 medium or 3 small

  • 1/2 medium onion

  • 3/4 teaspoon kosher salt, plus more to taste

  • Freshly ground pepper, to taste

  • Ground nutmeg, to taste

  • 1 large egg

  • 1/4 cup vegetable oil, for frying

  • Applesauce and sour cream, for serving, optional

  • 1 tablespoon coarsely chopped parsley, optional garnish

INSTRUCTIONS

  • Gather the ingredients.

  • Wash, peel, and coarsely grate the potatoes.

  • Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.

  • Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.

  • Add the potatoes back to the starch.

  • Grate the onion over the potatoes.

  • Add the salt, pepper, nutmeg, and egg. Mix thoroughly.

  • Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.

  • Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.

  • Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.

  • Tip

  • If making several batches of potato pancakes, be sure not to pile them on top of each other once they're finished cooking; they will become soggy and lose their crispy exterior. Once drained on paper towels, place the kartoffelpuffer on a cooling rack over a baking sheet and keep warm in an oven at a low temperature, 200 F to 250 F.

 
 
 

GERMAN
PANCAKE

German Pancakes are a lighter and fluffier version of their American counterpart. The ingredients blend together easily and the whole thing bakes in one pan for easy serving and cleanup. Top with cinnamon and sugar, powdered sugar, fruit, or syrup for a delicious breakfast.

Ingredients

  • 3 large eggs

  • 1 ½ tablespoons granulated sugar

  • 1 pinch salt

  • ¾ cup milk, warm

  • 2 teaspoons vanilla extract

  • ¾ cup all-purpose flour

  • 1 tablespoon butter, melted

  • 2 tablespoons butter

  • powdered sugar, for serving

  • sliced strawberry, for serving

Instructions

  • Preheat the oven to 400°F (205°C).

  • Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.

  • Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.

  • Serve warm with powdered sugar and sliced strawberries.

  • Enjoy!