KARTOFFELPUFFER GERMAN POTATO PANCAKES
Oktoberfest is the time of year to raise a glass of beer and chow down on kartoffelpuffer, also known as German potato pancakes.
Provided by Meghan Yager
Categories Oktoberfest
Time 25m
Number Of Ingredients 9
Steps:
- Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
- Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
- Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
- Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
- Serve immediately with your choice of toppings.
Nutrition Facts : ServingSize 1-2 pancakes, Calories 219 calories, Sugar 1.4 g, Sodium 317 mg, Fat 6.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 35.3 g, Fiber 3.1 g, Protein 4.5 g, Cholesterol 46.5 mg
GERMAN POTATO PANCAKES (KARTOFFELPUFFER)
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 - KARTOFFELPUFFER
Authentic recipe for German potato pancakes (Kartoffelpuffer) - crispy, golden discs of fried grated potatoes with a soft inside. Popular snack at beer gardens and folk fests they also double as a side for roasts and brats. Yield is about 8-10 pancakes, depending on size.
Provided by CraftBeering
Categories Beer Garden Menu
Time 40m
Number Of Ingredients 7
Steps:
- Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
- Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
- Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
- Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
- Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
- Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.
Nutrition Facts : Calories 294 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 641 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
KARTOFFELPUFFER (POTATO PANCAKES)
Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!
Provided by Debber
Categories Breakfast
Time 25m
Yield 2-3 cakes, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes and onion. Stir in eggs, flour and salt immediately.
- In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
- Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
- Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
- Serve with applesauce, honey, or butter with salt & pepper.
GERMAN POTATO PANCAKES
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
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
KARTOFFELPUFFER (POTATO PANCAKES)
Make and share this Kartoffelpuffer (Potato Pancakes) recipe from Food.com.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6-8 pancakes
Number Of Ingredients 10
Steps:
- Combine first five ingredients and mix well.
- Drain off excess liquid (if any).
- Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
- Drain well on paper towels and sprinkle with sugar.
- Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.
Nutrition Facts : Calories 237.1, Fat 19.8, SaturatedFat 2.9, Cholesterol 62, Sodium 75.6, Carbohydrate 11.9, Fiber 1.4, Sugar 0.9, Protein 3.5
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- Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
- Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
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