Kartoffelpuffer, also known as German potato pancakes or latkes, are a popular and delicious dish that has its origins in German and Eastern European cuisine. These savory pancakes are made primarily from grated potatoes, along with ingredients like onions, eggs, flour, and various seasonings. The mixture is typically pan-fried until it becomes golden and crispy.
The primary ingredient in Kartoffelpuffer recipe is potatoes, which are grated to create a fine texture. But variations exist with added ingredients such as herbs, cheese, or even vegetables like zucchini. These variations can give Kartoffelpuffer different flavors and textures. Onions are often added for flavor, and eggs and flour are used as binding agents.
Kartoffelpuffer are versatile and delicious, making them a beloved dish that can be enjoyed as a side, appetizer, or even a main course in some variations. Their crispy texture and savory flavor make them a delightful addition to any meal.
Kartoffelpuffer are enjoyed in many countries, particularly in Germany and Eastern European regions. They are a popular dish during festivals and holidays, and they are also served as a comfort food in many households.
This dish are also known as Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche depending on the region of Germany. Here's a recipe for making Kartoffelpuffer or German Potato Pancakes.
Perhaps you will like these stew recipe of Brazil:
Ingredients of Kartoffelpuffer :
- 4 large potatoes (about 2 pounds)
- 1 small onion
- 2 eggs
- 2-3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Applesauce, sour cream, or your preferred topping (for serving)
Instructions of Making Kartoffelpuffer :
- First peel and grate the potatoes. You can use a food processor or a box grater with a grating attachment. Place the grated potatoes in a bowl of cold water to prevent them from turning brown while you prepare the rest of the ingredients.
- Grate the onion as well. You can use a fine grater or the same method as with the potatoes.
- Drain the grated potatoes and onion in a clean kitchen towel or cheesecloth to remove excess moisture. Squeeze out as much liquid as possible. This step is crucial to achieve crispy Kartoffelpuffer.
- Combine the grated potatoes, grated onion, eggs, flour, salt, and pepper in a large mixing bowl and mix everything very well to form a batter.
- Take a large skillet and heat generous amount of vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan.
- Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon to form pancakes. Fry them in batches and do not overcrowd the pan.
- Fry each side of the Kartoffelpuffer for about 4-5 minutes or until they are golden brown and crispy. You can adjust the cooking time to achieve your preferred level of crispiness.
- Remove the Kartoffelpuffer from the skillet and place them on paper towels to drain any excess oil.
- Garnish with your choice of topping and serve the Kartoffelpuffer hot. Traditional options include applesauce and sour cream, but you can get creative with different toppings or enjoy them plain.
0 Comments