German Potato Pancakes
Crisp German potato pancakes (Kartoffelpuffer) made with finely grated potatoes, onion, eggs and flour, fried golden and served hot.
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Ingredients
- 2 1/2 pounds starchy potatoes raw; peeled and very finely grated
- 1 yellow onion small; very finely grated
- 2 eggs large
- 1/4 cup all-purpose flour more if needed
- 1 teaspoon sea salt
- neutral-tasting oil for frying
Instructions
- Squeeze the liquid thoroughly from the grated potatoes in a colander, or wrap them in a clean dish towel and wring it out.
- Put the drained potatoes in a bowl with the grated onion, eggs, flour and salt. Work them together into a tacky mixture. Add a little more flour if needed, and use the mixture immediately instead of letting it sit.
- Heat a few tablespoons of oil in a nonstick pan over medium-high heat.
- Add 1/3 to 1/2 cup of potato mixture per pancake and flatten each with the back of a spoon. Fry on both sides for 3 to 5 minutes, until golden.
- Briefly drain the pancakes on paper towels and serve immediately while hot.
Notes
The nutrition figures do not include the frying oil. Serve with applesauce, or with sour cream for a savory plate.
Nutrition
Serving: 1servingCalories: 145kcalCarbohydrates: 28.7gProtein: 5gFat: 1.4gSodium: 318mgFiber: 3.2gSugar: 1.6g