Germanstylecrisppotatopancakes Recipes

GERMAN POTATO PANCAKES

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.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

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.

POTATO PANCAKES - GERMAN STYLE

Steps:

• Keep potatoes covered with cold water until ready to grate in the food processor.
• Fit the medium shredding blade into food processor and shred potatoes and onion.
• Dry potatoes and onion between sheets of paper towel.
• In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven.
• Serve with applesauce. - - - - - - - - - - - - - - - - - -

FLUFFY GERMAN POTATO PANCAKES

Steps:

• Grate the potatoes.
• I do two on the very fine side and one on the coarser side for the best texture.
• They may turn brown.
• Squeeze out the excess liquid.
• Grate the onion on the finest side and add.
• Stir in the rest of the ingredients.
• Heat a generous amount of oil (about a half inch deep) in a heavy skillet.
• Drop the mixture in by spoonfuls.
• The tops will get slightly drier and you will see browned edges.
• When this happens flip the pancakes CAREFULLY.
• Serve on their own, or with applesauce or sour cream.

GERMAN POTATO PANCAKES

Steps:

• Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
• Gradually add potato and flour, processing until thickened.
• Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
• Cook over medium-high heat 1 1/2 minutes on each side or until browned.
• Dollop with sour cream.