Kartoffelpuffer (German Potato Pancakes)
Sep. 30th, 2021 04:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeKartoffelpuffer (German Potato Pancakes)
From Craft Beering
Ingredients:
2 lbs starchy potatoes, such as Russet
2 eggs
1 tsp salt
½ tsp pepper
1 tsp nutmeg
1tbsp corn or potato starch (use if you do not intend to use the starch from the potatoes)
cooking oil as needed for pan frying
Instructions:
1. Peel and coarsely grate the potatoes. Place in 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.)
2. 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.
3. Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
4. Heat ¼ 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).
5. Fry until each side if golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
6. Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.
Unsurprisingly, extremely tasty and used a lot of oil. It took a little bit to find a rhythm, but once I found it, cooking them up went pretty well. I do wonder if my potatoes were not drained well enough and/or they were not mixed well as I did notice I had a lot of liquid left at the end, after I had fried all the pancakes, and that the pancakes towards the end of the batch were more “potato pancake” like and the ones at the beginning were more like fancy hash-browns. But very tasty regardless.
From Craft Beering
Ingredients:
2 lbs starchy potatoes, such as Russet
2 eggs
1 tsp salt
½ tsp pepper
1 tsp nutmeg
1tbsp corn or potato starch (use if you do not intend to use the starch from the potatoes)
cooking oil as needed for pan frying
Instructions:
1. Peel and coarsely grate the potatoes. Place in 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.)
2. 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.
3. Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
4. Heat ¼ 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).
5. Fry until each side if golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
6. Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.
Unsurprisingly, extremely tasty and used a lot of oil. It took a little bit to find a rhythm, but once I found it, cooking them up went pretty well. I do wonder if my potatoes were not drained well enough and/or they were not mixed well as I did notice I had a lot of liquid left at the end, after I had fried all the pancakes, and that the pancakes towards the end of the batch were more “potato pancake” like and the ones at the beginning were more like fancy hash-browns. But very tasty regardless.
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Date: 2021-09-30 03:10 pm (UTC)