German potato pancakes (Kartoffelpuffer) are tasty grated potatoes in the shape of a small flattened pancake similar to a dumpling.
These are then simply fried and usually served as an accompaniment to a meat dish.
My Kartoffelpuffer pads are vegan, prepared without eggs.
Making German potato pancakes is pretty easy, so I invite you to try them out and give you some ideas on how we use them in Austria and Germany.
These are then simply fried and usually served as an accompaniment to a meat dish.
My Kartoffelpuffer pads are vegan, prepared without eggs.
Making German potato pancakes is pretty easy, so I invite you to try them out and give you some ideas on how we use them in Austria and Germany.
Ingredients
- 2 1/2 cups shredded medium-sized potatoes
- 1 medium onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
- 2 tablespoons all-purpose flour
- Frying oil about 1/8 for each batch
- Chopped chives, garnish
Instructions
- Wash and peel your potatoes. Shred them and collect in a bowl.
- Peel the onion and also grate it.
- Add salt, black pepper, flour and nutmeg to your grated potatoes and onions.
- Mix all ingredients.
- Heat a pan with the oil. Keep on medium to high heat.
- With clean hands, take some of the mass of potato pancakes and form a firm ball. Then press on a surface to flatten it a little.
- When the oil is hot, place the pancakes in the pan.
- Fry the German potato pancakes on two golden sides.
- Take out of the pan in a serving dish. Wipe off excess oil with a cloth.
- Serve hot with chopped fresh chives as a side dish or as a snack with a dip.
Use a variety of hard to semi-hard potato. These give the best results.
Make sure there is enough oil so that the potato pancakes are crisp and evenly fried. Less oil will cause burnt pancakes on one side and will not be properly cooked in other places.
This recipe adapted from this site
