Saturday, June 14, 2014

HOW TO MAKE KARTOFFELPUFFER

How To Make Kartoffelpuffer –this is a sort of German Potato Pancake. This dish is usually prepared with some spices like onions and like the typical pancakes, this one os fried in a non-stick skillet. You can use butter for frying but I rather use canola oil. Reibekuchen and Reiberdatschi are some sorts of Kartoffelpuffer but they are usually served with vegetable salad. This dish is very good for breakfast because it is packed with carbohydrates and the kids love it especially when it is served with applesauce or something sweet like jams. If you are going to make this dish, I would like to advice you to use Rosset potato because it is the best kind for Kartoffelpuffer and the best flavorings for this one (to me) is either berry jam or applesauce. Here is how to make Kartoffelpuffer:



Ingredients
2 ½ lbs Rosset potatoes (peeled and shredded)
3 teaspoon thick sour cream
1 egg
¼ cup all-purpose flour
1 small size onion (minced)
Light canola oil
Salt

Cooking Procedure
  1. In a bowl, combine potatoes and cream. Mix perfectly. Set aside.
  2. In another bowl, combine flour, egg, a pinch of salt and onions. Mix perfectly.
  3. Drain the potatoes as much as possible. We used cream to prevent oxidation.
  4. Combine potatoes and flour mixture and mix perfectly.
  5. In a skillet, heat oil over medium heat.
  6. Scoop mixture and place in the skillet, flatten the mixture by using spatula. The size depends on how you want it.
  7. Fry until browned and flip to fry the other side. Fry the cakes by batches.
  8. Drain the cakes with paper towel to remove excess oil.
  9. Serve with applesauce.

Tag: How To Make Kartoffelpuffer

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