German Potato Patties Recipes

GERMAN POTATO PATTIES

Steps:

• In a large bowl, combine the first 11 ingredients. In a large nonstick skillet coated with cooking spray, heat 3/4 teaspoon oil over medium heat. Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Repeat with remaining oil and potato mixture.

GERMAN POTATO PANCAKES (KARTOFFELPUFFER)

Steps:

• Gather the ingredients.
• Wash, peel, and coarsely grate the potatoes.
• Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
• Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
• Add the potatoes back to the starch.
• Grate the onion over the potatoes.
• Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
• Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
• Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
• Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.

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 POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
• In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)

Steps:

• Peel and wash the potatoes.
• Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
• Shred the remaining raw potatoes.
• Place 50 grams of the butter in a heated pan.
• Sauté the onion and the ham chunks together in the butter.
• Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
• Remove from the pan and let cool.
• Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
• Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
• Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
• Press out the potato dough evenly to form a crust in the pan.
• Strip the rosemary leaves from their stems and chop them.
• Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
• Season with salt& pepper to taste.
• Spread this mixture on top of the potato pastry.
• Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
• Cool slightly (about 5-10 minutes), then cut into 16 squares.
• Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

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. - - - - - - - - - - - - - - - - - -