KARTOFFELPUFFER - POTATO PANCAKES
I love how crisp if grated or light and fluffy if mashed these turn out!!!!! The onions bring flavor to the party. One could add jalapeno, red pepper or other goodies.
Provided by Ambervim
Categories < 30 Mins
Time 19m
Yield 12 4, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.
- In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
- Drain on paper towels and serve immediately.
- Grated potatoes make these pancakes fresh and crisp. I sometimes make them with leftover mashed. You can serve them for breakfast with homemade applesauce and sour cream, with an egg (soft yolk of course) or as a side for dinner.
Nutrition Facts : Calories 353.4, Fat 16.3, SaturatedFat 2.6, Cholesterol 93, Sodium 630.3, Carbohydrate 44.5, Fiber 5.1, Sugar 2.2, Protein 8.4
KARTOFFELPUFFER (POTATO PANCAKES)
Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!
Provided by Debber
Categories Breakfast
Time 25m
Yield 2-3 cakes, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes and onion. Stir in eggs, flour and salt immediately.
- In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
- Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
- Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
- Serve with applesauce, honey, or butter with salt & pepper.
GERMAN POTATO PANCAKES - KARTOFFELPUFFER
Posting for ZWT 6 for Germany. Recipe states: German potato pancakes are a real treat and something Germans miss when they move away. Eating freshly made potato pancakes with applesauce in the out-of-doors at a weekly market or carnival is a wonderful way to do indulge. Now, you can also make them at home with this simple recipe for potato pancakes.
Provided by diner524
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate potatoes (or use frozen or refrigerated hashbrowns). Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
- Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
- Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
- Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.
GERMAN POTATO PANCAKES
These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Provided by SWIZZLESTICKS
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
- Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g
KARTOFFELPFANNKUCHEN (POTATO PANCAKES)
Make and share this Kartoffelpfannkuchen (Potato Pancakes) recipe from Food.com.
Provided by Mysterygirl
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate raw potatoes into water to which lemon juice has been added.
- Place potatoes in a strainer or cheese cloth and drain off liquid.
- Drain well.
- Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
- Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
- When firm on the bottom side, loosen edges and turn.
- Brown on other side.
- Remove, drain on paper towel, and keep warm.
- Continue until all batter is used.
- Serve immediately.
- NOTE:.
- If potato cakes are served with meat, sprinkle with salt.
- Sprinkle with sugar if served with applesauce.
KARTOFFELPUFFER (POTATO PANCAKES)
Make and share this Kartoffelpuffer (Potato Pancakes) recipe from Food.com.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6-8 pancakes
Number Of Ingredients 10
Steps:
- Combine first five ingredients and mix well.
- Drain off excess liquid (if any).
- Form into patties and fry in hot oil in shallow pan until evenly browned, turning once.
- Drain well on paper towels and sprinkle with sugar.
- Serve with cranberry sauce or cinnamon applesauce, and garnish with orange slices and parsley, if desired.
Nutrition Facts : Calories 237.1, Fat 19.8, SaturatedFat 2.9, Cholesterol 62, Sodium 75.6, Carbohydrate 11.9, Fiber 1.4, Sugar 0.9, Protein 3.5
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KARTOFFELPUFFER GERMAN POTATO PANCAKES RECIPE | FOODAL
From foodal.com
5/5 (1)Total Time 25 minsCategory OktoberfestCalories 219 per serving
- Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
- Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
- Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
- Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
POTATO PANCAKES (GERMAN KARTOFFELPUFFER) - THE DARING …
From daringgourmet.com
4.9/5 (65)Total Time 25 minsCategory Side DishCalories 119 per serving
- Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
- Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
- Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.
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