Kartoffelpuffer, also known as Reibekuchen in Germany, is a popular comfort meal. Here’s a recipe for German potato pancakes that your grandfather will appreciate:
Ingredients:
4 big peeled and shredded russet potatoes
1 grated tiny onion
two huge eggs
1 tablespoon all-purpose flour
1 teaspoon sea salt
1/4 teaspoon ground black pepper
Fryable vegetable oil
For serving, use sour cream or applesauce.
Instructions:
Prepare the Potatoes: Place the peeled potatoes in cold water to prevent browning. Using a box grater or a food processor, grate the potatoes.
Remove Excess Liquid: Squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel. The potatoes should be relatively dry.
Put the grated and squeezed potatoes, eggs, flour, grated onion, salt, and black pepper in a large mixing basin to make the batter. Mix until the ingredients are uniformly distributed.
Heat the Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be warm but not hot.
Fry the Pancakes: Carefully put spoonfuls of the potato mixture into the hot oil using a big spoon or your hands. Flatten each mouthful using the back of a spoon to make a pancake.
Cook Until Golden Brown: Fry the potato pancakes for 3-4 minutes per side or until golden brown and crispy. To keep them from burning, you may need to adjust the heat.
Drain and serve: When the potato pancakes are done, remove them from the skillet and drain any excess oil on a platter lined with paper towels.
Warm German potato pancakes should be served with sour cream or applesauce for dipping. The creamy and tangy dip goes wonderfully with the crunchy pancakes.
