Kartoffelpuffer: Crispy potato pancakes often accompanied by applesauce

Welcome to the delightful world of traditional German cuisine! I'm about to share with you a classic recipe for German Potato Pancakes, also known as "Reibekuchen" or "Kartoffelpuffer", that promises to bring a taste of Germany right into your kitchen. These crispy, golden delights are perfect as a comforting snack, a side dish, or even the main event at your dinner table. Let's dive into making this mouth-watering dish that has been brought to life by the talented Ninik Becker.
 

Ingredients:

- 2 large potatoes, divided into finely grated and roughly grated

- 1 small onion, roughly grated

- Salt and pepper, to taste

- 1 tbsp all-purpose flour

- 1 egg

- Oil, for frying

- Apple sauce (apfelmus), for serving

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes
 

Equipment: Sieve, mixing bowl, frying pan
 

Servings: 4 pancakes

Instructions:

1. Begin by peeling the 2 large potatoes. Finely grate one of the potatoes and place it in a sieve over a bowl to strain out the excess liquid.

2. Grate the second potato and the small onion roughly, then squeeze out their juices and transfer into another mixing bowl.

3. To the mixture of roughly grated potatoes and onion, add the strained, finely grated potato.

4. Season with salt and pepper to taste and add 1 tablespoon of all-purpose flour for binding.

5. Crack an egg into the bowl and mix all the ingredients well until thoroughly combined.

6. Go back to the bowl containing the drained potato liquid and let it sit until the starch settles at the bottom. Carefully pour off the water and add the residual starch back into your potato mixture.

7. Heat a little oil in a frying pan over medium heat. Once hot, spoon the potato batter into the pan, forming pancake shapes of your preferred size. Fry each pancake until both sides are golden brown and crispy, about 3-4 minutes per side.

8. Serve your German Potato Pancakes hot with a side of apple sauce (apfelmus).

Cooking Tips:

- Ensure your potato pancakes are crisp by thoroughly squeezing out excess moisture from the grated potatoes and onions.

- Let the potato water stand long enough for the starch to separate for a crisper pancake.

- Preserve the warmth of your finished pancakes in a low oven while you fry up additional batches.

This recipe has been created with inspiration from the expertise of Ninik Becker. For more delicious recipes and cooking techniques, visit her YouTube channel: https://www.youtube.com/@NinikBeckerEatLover.

#potato #pancakes #german #comfortfood
 

Kartoffelpuffer: Crispy potato pancakes often accompanied by applesauce