Kartoffelpuffer

Kartoffelpuffer        

Variations of potato pancakes are found throughout the world and this simple recipe brings this comfort food directly to your own kitchen.        

Classic potato pancakes are traditionally served with applesauce (consider making your own) or sour cream.  If you want to indulge your German ancestry add a dash or two of ground nutmeg to the mix.  Don’t hesitate to substitute white pepper for fresh ground pepper.  A dash of garlic power works too.  Need some color?  Add a fistful of sliced green scallion tops just before cooking.  My recipe calls for large russet potatoes but any starchy spud will work.  This is a very forgiving recipe and allows for improvisation. 

While this is commonly a meal by itself don't hesitate to go large with the inclusion of your favorite sausages, or fried eggs or fresh pan-fried yellow lake perch and coleslaw.  A frosty bock beer is an excellent accompaniment. 

I’ve been puttering with the recipe of late and Jill (resident expert) tells me I’ve nailed it.  It’s easy, fast and scalable as long as you maintain the proportions as follows.

Ingredients         

2 large russet spuds – peeled      

½ large onion       

2T flour – heaping       

2 eggs     

Fresh cracked sea salt and black pepper

Canola oil  

Directions     

On your stove top fill a non-stick fry pan with ¼ inch of vegetable oil.  You will want this to be up to temp as everything else comes together quickly.   

Cut your spuds into manageable chunks and using your Cuisinart shred half of the potatoes.  Set aside.  Swap-out the grater disc for the dough blade.  Add the remaining half of your potatoes, the eggs, onion, flour and seasonings and pulverize into a smooth puree.   

In a bowl combine the puree and the shredded potatoes.  Do not become alarmed if the mix begins to turn a bit brown - the spuds are oxidizing.  Just be quick about cooking!

Pour ¼ cup scoops (or thereabouts ) into the hot oil.  You don’t want your pancakes to be too thick and can easily spread them out a bit with a spoon.  

click on images for a closer look

When the edges are crispy brown, flip them and cook until browned on both sides.  Drain on newspaper covered with a layer of paper towels. 

Serve hot and enjoy!    

Leftover pancakes can be warmed-up in the oven the next day.  

Pro-tip - cook a tablespoon of the mix initially to confirm your oil is sufficiently hot.