German potato pancakes, often known as Kartoffelpuffer or Reibekuchen, are a cherished consolation meals. This is a recipe for German potato pancakes that your granddaddy would love:
Substances:
- 4 giant russet potatoes, peeled and grated
- 1 small onion, grated
- 2 giant eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Bitter cream or applesauce, for serving
Directions:
- Put together the Potatoes:
- After peeling the potatoes, place them in chilly water to stop browning. Grate the potatoes utilizing a field grater or a meals processor.
- Take away Extra Liquid:
- Place the grated potatoes in a clear kitchen towel and squeeze out as a lot moisture as attainable. You need the potatoes to be comparatively dry.
- Combine the Batter:
- In a big bowl, mix the grated and squeezed potatoes, grated onion, eggs, flour, salt, and black pepper. Combine effectively till the elements are evenly mixed.
- Warmth the Oil:
- In a big skillet, warmth about 1/4 inch of vegetable oil over medium-high warmth. The oil must be sizzling however not smoking.
- Fry the Pancakes:
- Utilizing a big spoon or your palms, rigorously drop spoonfuls of the potato combination into the new oil. Flatten every spoonful with the again of the spoon to create a pancake form.
- Cook dinner Till Golden Brown:
- Fry the potato pancakes for about 3-4 minutes on all sides, or till they’re golden brown and crispy. You might want to regulate the warmth to stop them from burning.
- Drain and Serve:
- As soon as the potato pancakes are cooked, take away them from the skillet and place them on a plate lined with paper towels to empty any extra oil.
- Serve Heat:
- Serve the German potato pancakes heat, accompanied by bitter cream or applesauce for dipping. The creamy and tangy dip enhances the crispy pancakes completely.