Cook and Scale
German Kartoffelpuffer
4 servings · 40 min total
Crisp, golden potato pancakes fried until the edges shatter, served the traditional way with apple sauce and sour cream.
Ingredients
- 1 kg potato, peeled
- 1 onion
- 2 egg
- 3 tbsp wheat flour
- 1 tsp salt
- ¼ tsp ground nutmeg
- 1¼ dl vegetable oil, for frying
- 200 g apple sauce, to serve
- 100 g sour cream, to serve
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Grate and drain the potatoes — Grate the potatoes and onion coarsely. Pile into a clean kitchen towel and wring out as much liquid as possible.
- 2.
Mix the potato batter — Mix the squeezed potato and onion with the eggs, flour, salt, and nutmeg until well combined into a thick batter.
- 3.
Fry the potato cakes — Heat a generous layer of oil in a large frying pan. Drop spoonfuls of the mixture in and flatten slightly, frying for 3-4 minutes per side until deep golden and crisp.
- 4.
Drain and serve — Drain on paper towels and keep warm while you fry the remaining batches. Serve hot with apple sauce and sour cream.