German Potato Pancakes, also called Kartoffelpuffer or Reibekuchen, are crisp, golden-brown patties of grated potatoes and onion, pan-fried till crunchy on the skin and tender on the within.
A cherished consolation meals in German households and road markets, German Potato Pancakes will be loved for breakfast, lunch, dinner, and even aspect dish for different German recipes corresponding to German Schnitzel, Jägerschnitzel, and Mushroom Gravy.
Components and Substitutions
Right here’s what you’ll must make genuine German potato pancakes:
- Russet Potatoes: These starchy potatoes maintain up nicely when fried and yield a crisp texture. You possibly can substitute with Yukon Golds for a barely creamier pancake.
- Onion: Yellow or white onion provides sharp taste. Shallots can work for a milder twist.
- Flour – absorbs the surplus moisture to permit for crispy shells.
- Eggs: Used as a binder to carry the grated combination collectively.
- Oil: Impartial oils like canola, vegetable, or sunflower oil are perfect for high-heat frying.
How To Make German Potato Pancakes
- Prep the Potatoes and Onion: Peel and grate the potatoes and onion utilizing the big holes of a field grater or a meals processor.
- Take away Extra Moisture: Place the grated combination in a clear dish towel or cheesecloth and squeeze out as a lot liquid as attainable. This step is essential to getting crispy pancakes.
- Combine the Batter: In a bowl, mix the drained potato-onion combination with eggs, flour, and salt. Combine till nicely mixed.
- Warmth the Oil: In a big skillet, warmth about ¼ inch of oil over medium-low warmth. You need the oil round 350°F.
- Type and Fry: Scoop 1/3-1/2 cup of the combination per pancake and flatten barely within the pan with the again of a spoon. Fry 2.5–4 minutes per aspect till golden brown and crispy.
- Drain and Serve: After frying, rapidly place the patties on a paper towel, to soak up extra oil, then instantly place on a wire rack. Repeat with the remaining patties. Serve sizzling and crisp.
Potato Pancakes Topping Concepts
You possibly can costume potato pancakes from Germany up in so many scrumptious methods relying on whether or not you need candy or savory:
Candy Toppings
- Apple Sauce (a standard favourite)
- Cinnamon sugar
- Fruit compote
- Bitter cream with a drizzle of honey
Savory Toppings
- Smoked salmon and crème fraîche
- Bitter cream and chives
- Bacon bits and cheese
- Poached or fried egg on prime
Variation
Wish to change issues up? Listed below are a number of concepts:
- Potato Truffles With Nutmeg: Some areas in Germany add nutmeg to their batter. Give it a attempt to determine which taste you want finest.
- Zucchini Fritters: Change half the potato with grated zucchini (squeeze dry).
- Tacky Pancakes: Stir in sharp cheddar, Gruyère, or Parmesan.
- Herb Pancakes: Combine in contemporary dill, thyme, or parsley for an natural taste.
- Spicy Pancakes: Add chopped jalapeño or a pinch of cayenne for warmth.
- Mini Pancakes: Make smaller, bite-sized variations for appetizers or get together platters.
Recipe Suggestions
- Drain Properly: Eradicating moisture is the important thing to crispy German potato muffins.
- Serve Instantly: Potato pancakes are finest sizzling and crispy. They soften over time.
- Preserve Heat: If making in batches, maintain pancakes heat on a wire rack in a 250°F (120°C) oven.
- Freeze for Later: Cooked pancakes will be frozen and reheated in a 375°F oven till crisp.
- Use a Nonstick Pan: This helps stop sticking and makes flipping simpler.
German Potato Pancakes
German Potato Pancakes, also called Kartoffelpuffer or Reibekuchen, are crisp, golden-brown patties of grated potatoes and onion, pan-fried till crunchy on the skin and tender on the within.
Servings: 20 patties
Energy: 108kcal
Price: $5
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Components
- 2½ lb starchy potatoes, peeled and finely grated (*Notice 1)
- ½ cup finely grated yellow onion
- 2 massive eggs
- ¼-½ cup all-purpose flour
- 2 tsp sea salt
- neutral-tasting oil for frying (*Notice 2)
Directions
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Take away all extra liquid from the potatoes and onions utilizing your fingers to squeeze out the liquid or putting them in a dish towel or cheesecloth to wring out the liquid.
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Switch the drained grated potatoes, onion, eggs, 1/4 cup flour, and salt in a medium-sized mixing bowl. Use your fingers to mix – making certain even distribution of all of the elements. If wanted, add a bit of extra flour. Instantly proceed to the subsequent step.
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Pre-heat about 1/4″ of oil in a medium-size non-stick pan over medium-low warmth. Place 1/3 – 1/2 cup of the potato combination within the sizzling oil and gently flatten with the again of a spoon. Fry for 2½-4 minutes per aspect, till the patties are golden in shade.
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After frying, rapidly place the patties on a paper towel, to soak up extra oil, then instantly place on a wire rack. This helps maintain the patties good and crisp. Repeat with the remaining potato combination, including further oil if wanted (simply be sure that to let the brand new oil heat up earlier than continuing).
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Serve instantly together with your favourite toppings.
Notes
Notice 2 – Use any excessive smoke level oil you like.
Notice 3 – Nutmeg is added to the combination in some areas in Germany, however not all. Each are genuine and scrumptious.
Vitamin
Energy: 108kcal | Carbohydrates: 12g | Protein: 2g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.02g | Ldl cholesterol: 19mg | Sodium: 243mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg
