Fluffy German Potato Pancakes Recipes

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GERMAN POTATO PANCAKES



German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

  • In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  • Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

GERMAN POTATO PANCAKES (KARTOFFELPUFFER)



German Potato Pancakes (Kartoffelpuffer) image

This is an easy-to-make, classic German potato pancake recipe. They are delicious served with applesauce, sour cream, or smoked salmon.

Provided by Jennifer McGavin

Categories     Appetizer     Breakfast     Brunch     Side Dish

Time 25m

Number Of Ingredients 9

1 pound potatoes (about 2 medium or 3 small russets, or any variety of starchy potato)
1/2 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: parsley (garnish)

Steps:

  • 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.

Nutrition Facts : Calories 250 kcal, Carbohydrate 25 g, Cholesterol 47 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 2 g, Fat 15 g, ServingSize 4 pancakes (4 servings), UnsaturatedFat 0 g

GERMAN PANCAKES II



German Pancakes II image

A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup.

Provided by BRENNASPITZ

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 55m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
  • In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
  • Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 18.2 g, Cholesterol 209.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 7 g, Sodium 190 mg, Sugar 2.4 g

POTATO PANCAKES - GERMAN STYLE



Potato Pancakes - German Style image

Make and share this Potato Pancakes - German Style recipe from Food.com.

Provided by tranch

Categories     Breakfast

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled
1 large onion, quartered
3 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon parsley

Steps:

  • Keep potatoes covered with cold water until ready to grate in the food processor.
  • Fit the medium shredding blade into food processor and shred potatoes and onion.
  • Dry potatoes and onion between sheets of paper towel.
  • In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
  • Serve with applesauce. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 259.1, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 498.8, Carbohydrate 50.4, Fiber 5.7, Sugar 3, Protein 9.1

FLUFFY GERMAN POTATO PANCAKES



Fluffy German Potato Pancakes image

This recipe was passed down from my grandfather to my mother (and I assume someone passed it on to him.) While the grating and frying can be somewhat labor intensive, the results are great. Just make sure to get the oil to the right temperature. My mom can do this like a pro, but I have to admit I am still learning. ;) She also used to occasionally experiment with various additive

Provided by JMS0173

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

3 large potatoes
1 small onion
3 tablespoons all-purpose flour
1 egg
1 pinch baking powder
salt
pepper
oil

Steps:

  • Grate the potatoes.
  • I do two on the very fine side and one on the coarser side for the best texture.
  • They may turn brown.
  • Squeeze out the excess liquid.
  • Grate the onion on the finest side and add.
  • Stir in the rest of the ingredients.
  • Heat a generous amount of oil (about a half inch deep) in a heavy skillet.
  • Drop the mixture in by spoonfuls.
  • The tops will get slightly drier and you will see browned edges.
  • When this happens flip the pancakes CAREFULLY.
  • Serve on their own, or with applesauce or sour cream.

Nutrition Facts : Calories 516.9, Fat 3, SaturatedFat 1, Cholesterol 93, Sodium 76, Carbohydrate 108.8, Fiber 13.1, Sugar 5.9, Protein 15.9

MOM'S POTATO PANCAKES



Mom's Potato Pancakes image

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 cups shredded peeled potatoes (about 4 large potatoes)
1 large egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional: Chopped parsley, applesauce and sour cream

Steps:

  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

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