Potato Pancakes German Style Recipes

GERMAN-STYLE CRISP POTATO PANCAKES

Steps:

• In a large bowl combine the mashed potatoes with the lemon juice and stir well.
• In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
• Stir in potatoes. Season to taste with salt and freshly ground pepper.
• Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
• When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
• Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
• Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
• Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.

POTATO PANCAKES - GERMAN STYLE

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. - - - - - - - - - - - - - - - - - -

VEGAN GERMAN POTATO PANCAKES OR KARTOFFELPUFFER

Steps:

• Peel the potatoes and remove all the eyes with the tip of the vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
• Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Take the edges of the towel and twist the top until it squeezes the potatoes and drains the excess liquid. Make sure to squeeze as hard as you can!
• Use the other side of your box grater to finely grate the onion. Alternatively, chop it or use a tablespoon of onion powder.
• Transfer the squeezed potatoes to a medium bowl and add onion, flour, salt and pepper.
• Prepare a large plate dusted with flour. Take a heaped tablespoon of the mixture and form a patty. It's a good idea to moisten your hands with water before doing that. Put it on a plate and repeat with the rest of the mixture (This recipe makes about 10 potato pancakes). Dust them with a bit of flour. and press with your fingers until it's flat.
• Heat a lug of oil in a large frying pan or skillet to medium heat. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don't overcrowd the pan. I recommend cooking them in batches so they don't stick together. Use the spatula to form the edges. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.
• Sprinkle with chives and serve immediately with Maille Dijon Originale Mustard, ketchup, vegan sour cream, apple sauce or your favorite dip. Enjoy!

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

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.

GERMAN POTATO PANCAKES

Steps:

• Finely grate the potatoes and onion into a strainer over a bowl and gently squeeze out the excess liquid as you go so that it drains into the bowl. Once you have finished, pour out the majority of the liquid from the bowl leaving just the thick white potato starch at the bottom.
• Add the egg to the potato starch and lightly whisk, then add the potato, onion, flour, a few grindings of salt and pepper and the nutmeg, if using. Mix well. (Note if you already lightly beat the egg you can just add it in with everything else.)
• Heat a thin layer of oil in a skillet/frying pan over a medium-high heat and add heaped spoonfuls of the mixture to the pan. Press down the spoonfuls with the back of a spatula/fish slice or spoon to make them relatively tightly held together and flat.
• Cook the pancakes for a few minutes each side until golden brown, adding more oil to the skillet/pan as needed to keep a thin layer. Once browned and crisp on both sides, remove and drain on kitchen paper before serving.
• If you are cooking all at once and not serving as you go, then cover while draining on paper and quickly re-heat in the pan once all are cooked and you are about to serve.

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.

GERMAN POTATO PANCAKES

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.