GERMAN POTATO PANCAKES - KARTOFFELPUFFER
Authentic recipe for German potato pancakes (Kartoffelpuffer) - crispy, golden discs of fried grated potatoes with a soft inside. Popular snack at beer gardens and folk fests they also double as a side for roasts and brats. Yield is about 8-10 pancakes, depending on size.
Provided by CraftBeering
Categories Beer Garden Menu
Time 40m
Number Of Ingredients 7
Steps:
- Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
- Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
- Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
- Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
- Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
- Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.
Nutrition Facts : Calories 294 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 641 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
KARTOFFEL PFANNKUCHEN - POTATO PANCAKES
Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 12 pancakes
Number Of Ingredients 5
Steps:
- To prepare the potatoes, peel and cover with cold water.
- Let stand several hours before using.
- Pour off the water and grate.
- Drain very thoroughly.
- Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
- Drop from a teaspoon on a hot, well-greased skillet.
- Brown on both sides.
- Serve hot with applesauce.
KARTOFFELPFANNKUCHEN (POTATO PANCAKES)
Make and share this Kartoffelpfannkuchen (Potato Pancakes) recipe from Food.com.
Provided by Mysterygirl
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate raw potatoes into water to which lemon juice has been added.
- Place potatoes in a strainer or cheese cloth and drain off liquid.
- Drain well.
- Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
- Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
- When firm on the bottom side, loosen edges and turn.
- Brown on other side.
- Remove, drain on paper towel, and keep warm.
- Continue until all batter is used.
- Serve immediately.
- NOTE:.
- If potato cakes are served with meat, sprinkle with salt.
- Sprinkle with sugar if served with applesauce.
CABBAGE POTATO PANCAKES
A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch
Provided by Derf2440
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix in medium bowl potatoes, slaw, egg whites and pepper.
- Spray large nonstick frypan with veggie cooking spray and heat over medium high.
- Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
- Repeat with second pancake, drizzle any juices from bowl over pancakes.
- When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
- Cook until pancake browns on one side, about 5 minutes.
- Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
- If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
RAW POTATO PANCAKES
This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother.
Provided by Carol
Categories Breakfast
Time 36m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
- Add beaten egg yolks to grated potatoes.
- Stir in flour, salt, and baking powder, and mix well.
- Beat egg whites until stiff, and fold into potato mixture.
- On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
- Drop batter by large spoonfuls into hot oil.
- Turn over when edges become a nice crispy brown, about 2 minutes.
- Cook another minute or two on the other side.
- Remove to a paper towel lined plate and sprinkle with salt, if desired.
- Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.
Nutrition Facts : Calories 397.2, Fat 28.3, SaturatedFat 8.2, Cholesterol 105.8, Sodium 671.4, Carbohydrate 30.5, Fiber 3.6, Sugar 1.4, Protein 6.7
KARTOFFELPUFFER (POTATO PANCAKES)
Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!
Provided by Debber
Categories Breakfast
Time 25m
Yield 2-3 cakes, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Grate potatoes and onion. Stir in eggs, flour and salt immediately.
- In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
- Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
- Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
- Serve with applesauce, honey, or butter with salt & pepper.
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- Peel the potatoes and grate them with the hand grater or kitchen machine. Place the grated potatoes into a kitchen towel and squeeze out all the starchy water in a bowl.
- Whisk the eggs and combine them with the potato and onion. Season generously with salt and pepper (optional add some muscat).
- Now slowly pour out almost all the starchy potato water from the bowl. At the bottom of the bowl, you will find the remaining starch. Pour out the water and add the starch to the potato mixture as it will help the consistency (see picture).
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