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Kartoffelpuffer
German Potato Pancakes
Authentic German Kartoffelpuffer, also known as Reibekuchen or Kartoffelpuffer, are crispy, golden-brown potato pancakes, a beloved street food classic perfect for any occasion.
đ§ Ingredienser
- 1 kg Potatoes(Russet or Yukon Gold potatoes work best for their starch content.)
- 1 medium Yellow Onion
- 2 Large Eggs
- 2 tbsp All-Purpose Flour(Adjust slightly if batter seems too wet.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black Pepper(Freshly ground, or to taste.)
- as needed for frying Vegetable Oil or Canola Oil(Approximately 1/2 inch depth in the pan.)
đšâđł Instruktioner
- 1
Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth.
â±ïž 10 minutes - 2
Squeeze the potatoes thoroughly: Twist the towel tightly to wring out as much liquid as possible from the grated potatoes. This step is crucial for achieving crispy pancakes.
â±ïž 5 minutes - 3
Prepare the onion: Peel and finely grate the yellow onion. Squeeze out any excess liquid from the grated onion as well.
â±ïž 2 minutes - 4
Combine the batter: In a large bowl, combine the squeezed grated potatoes, squeezed grated onion, eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
â±ïž 3 minutes - 5
Heat the oil: Pour enough vegetable oil into a large, heavy-bottomed skillet or cast-iron pan to reach a depth of about 1/2 inch (1.25 cm). Heat the oil over medium-high heat until it shimmers and a small drop of batter sizzles immediately upon contact (around 350°F / 180°C).
â±ïž 5 minutes - 6
Fry the Kartoffelpuffer: Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes, about 3-4 inches in diameter. Do not overcrowd the pan; fry in batches.
â±ïž 15-20 minutes - 7
Drain and season: Using a slotted spatula, remove the cooked Kartoffelpuffer from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Sprinkle lightly with a little extra salt immediately after removing from the oil, if desired.
â±ïž 1 minute per batch - 8
Serve hot: Serve the Kartoffelpuffer immediately while they are hot and crispy. They are traditionally served with applesauce, but also delicious with sour cream or a dollop of crĂšme fraĂźche.
đĄ Proffstips
- âFor extra crispy edges, ensure you squeeze out as much moisture as possible from the potatoes.
- âDo not overcrowd the pan when frying; this lowers the oil temperature and results in greasy, less crispy pancakes.
- âKartoffelpuffer are a popular treat at German Christmas markets and festivals.
- âIf not serving immediately, keep cooked pancakes warm in a single layer on a baking sheet in a low oven (around 100°C / 200°F).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a side of sour cream or Quark.
- Top with smoked salmon and a dollop of crĂšme fraĂźche.
- Add a pinch of nutmeg to the batter for a subtle flavor enhancement.