Kartoffelpuffer aka German Potato Pancakes

We love sausages around here so last night we had fresh brats with onions, apples and sauerkraut and since I'm such a potato freak, we had to have those too. I debated making a warm German potato salad but settled instead on these wonderful potato pancakes.

There's got to be a b'zillion ways to make potato pancakes, all dependent of course on what country you happen to be representing at any particular time. Some are crispy and made with grated potato, some are fluffy and light using mashed spuds and some are more like crepes but they're all good. I mean REAL good.

Kartoffelpuffer are normally served with apple sauce, but I took the liberty of putting the apples into the sauerkraut and sausage fry-up and served sour cream on them instead. I'm a thinkin' in all likelihood they'd be fabulous with just about anything. Really, imagine veal or chicken scallopini with mushroom gravy all over one of these? Wow!

Before I give you the recipe, I have a couple of hints to pass along:

1. Use the right kind of potatoes - I used one Yukon Gold for starchiness and one Red Bliss for crunch, which turned out to be a perfect combination;
2. Make sure you squeeze as much moisture as possible from the potatoes. You know that potato ricer you've got taking up room in your drawer? Not only does it work wonders giving you unforgettably smooth mashed potatoes, but it's a great multi tasker for getting the juice out of pomegranate seeds and for squeezing the water outa' grated potatoes. It's a heck of a lot easier than using muscle power and a clean kitchen towel. Trust me...you'll thank me.

Kartoffelpuffer (German Potato Pancakes)

1 large Yukon Gold potato

1 large Red Bliss potato

1 large shallot

2 eggs

1/4 cup all purpose flour

1/4 cup dry bread crumbs

1/2 teaspoon coarse sea salt

1/2 teaspoon nutmeg

Vegetable oil for frying

Peel and grate raw potatoes and shallot. Squeeze as much excess moisture from them as you can (I used a potato ricer). Place potatoes into a large bowl. Add eggs, flour, bread crumbs, salt and nutmeg.  Heat approximately a quarter inch of oil in a large heavy frying pan until hot. Place a quarter cup of potato mixture into pan and flatten out with a fork. Cook until golden brown and crisp on both sides. When cooked, place on a paper towel or racks over a sheet pan to drain excess oil. Serve hot with sour cream or applesauce. Makes 6 to 8. Download Kartoffelpuffer (German Potato Pancakes)

 

 

Comments

[Mary]

I love potato pancakes, but yours look especially delicious. I can almost taste them with a side of sour cream or apple sauce. I hope you have a great day. Blessings...Mary

[Nanan]

I can just imagine the crunch and then the creamy insides - wow - I love potato pancakes - with the shallot - oh yum!!! And the hint of fresh nutmeg!!!! Yeah baby!!! I really do need to get me a potato ricer...

[June]

Mary - these were extra crispy.

Lea - I love my potato ricer - it's a plastic OXO kind that I picked up at Tuesday Morning for a song and it's GREAT! Heck you can even use it to juice citrus too.

[Tom @ Tall Clover Farm]

It's official; I'm putting in my adoption papers. I promise to do the dishes and keep my room clean. That plate made me salivate!

[June]

Tom, you got it on the condition you bring the fur kids AND your green thumb!