German Potato Pancakes Recipes

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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

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 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

REIBEKUCHEN (GERMAN POTATO PANCAKES)



Reibekuchen (German Potato Pancakes) image

This is an old family recipe that we've been making for decades. Make sure to use firm cooking potatoes. The amount of oats will depend on how watery your potatoes are. The mixture has to stick together.

Provided by Lena

Time 30m

Yield 10

Number Of Ingredients 6

20 medium potatoes
1 large onion, finely chopped
1 large egg
5 tablespoons rolled oats, or more as needed
4 tablespoons oil, or more as needed
salt and freshly ground black pepper to taste

Steps:

  • Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
  • Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
  • Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 77.6 g, Cholesterol 18.6 mg, Fat 6.5 g, Fiber 9.9 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 33.3 mg, Sugar 4 g

GERMAN POTATO PANCAKES



German Potato Pancakes image

Who knew you could whip up potato pancakes so quickly, and it would taste like eating a hashbrown inside of a pancake? These are delicious and take very little effort. Recipe courtesy of Southern Living 1998 Annual Recipes and Kathy Wiggins, Nashville Michigan. Kathy says this is a German tradition from her parents.

Provided by AmyZoe

Categories     Potato

Time 20m

Yield 12 3 inch pancakes, 4 serving(s)

Number Of Ingredients 8

2 large eggs
1 small onion, chopped
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs russet potatoes, peeled and cubed
1/4 cup all-purpose flour
sour cream

Steps:

  • Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
  • Gradually add potato and flour, processing until thickened.
  • Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
  • Cook over medium-high heat 1 1/2 minutes on each side or until browned.
  • Dollop with sour cream.

Nutrition Facts : Calories 204.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 572.8, Carbohydrate 38, Fiber 4.2, Sugar 2.3, Protein 7.6

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