Post by peterd on Feb 16, 2013 8:40:44 GMT -8
Kartoffelpuffer are a traditional dish of the regional cuisines in Germany, Bohemia, Poland and Austria. They consist mainly of potatoes, peeled and grated into a fibrous pulp were, depending on the recipe with other ingredients is mixed and baked in hot fat in portions into small patties.
Depending on the region some potato pancakes are sweeter or include more savory ingredients. A usual practice is to eat the pancakes with apple sauce or sugar. In Bergischen Land and Rhineland, they are placed on buttered rye bread and eaten with beet or apple puree. In Bavaria they also use sauerkraut as a side dish, and in parts of the Saarland in soup with green beans.
Ingredients:
•2 pounds potatoes, peeled and quartered
•1 large onion, quartered
•1/2 cup milk
•1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes
•2 teaspoons salt
•2 eggs
•Vegetable oil
Procedure:
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.
Depending on the region some potato pancakes are sweeter or include more savory ingredients. A usual practice is to eat the pancakes with apple sauce or sugar. In Bergischen Land and Rhineland, they are placed on buttered rye bread and eaten with beet or apple puree. In Bavaria they also use sauerkraut as a side dish, and in parts of the Saarland in soup with green beans.
Ingredients:
•2 pounds potatoes, peeled and quartered
•1 large onion, quartered
•1/2 cup milk
•1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes
•2 teaspoons salt
•2 eggs
•Vegetable oil
Procedure:
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.