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
- In a bowl, combine potatoes and cream. Mix perfectly. Set aside.
- In another bowl, combine flour, egg, a pinch of salt and onions. Mix perfectly.
- Drain the potatoes as much as possible. We used cream to prevent oxidation.
- Combine potatoes and flour mixture and mix perfectly.
- In a skillet, heat oil over medium heat.
- Scoop mixture and place in the skillet, flatten the mixture by using spatula. The size depends on how you want it.
- Fry until browned and flip to fry the other side. Fry the cakes by batches.
- Drain the cakes with paper towel to remove excess oil.
- Serve with applesauce.
Tag: How To Make
Kartoffelpuffer
