Kartoffelpuffer – German Potato Pancakes

I LOVE these! There are a little bit of work, but well worth it.  Try them with some sugar sprinkled on top or applesauce (my personal favorite). Yum!

Difficulty: normal.
Preparation Time: over 1 hour
Portions: 4.

Ingredients:

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 – 1 cup flour (if potatoes are dry, use less, wet, use more)
• 2 tsp. salt
• 2 eggs
• vegetable oil or butter, or a mixture of both (for frying)

Preparation:

1. Either grate the potatoes and onion, or use a food processor (with coarse grating ability).  Squeeze and drain out some of the juices. Allow the starch to settle to the bottom, them pour out the water.  Reserve for later.
2. Add milk, then stir in flour, salt, and eggs.  Add starch back into the batter.  Mix well.
3. In a large, heavy skillet heat 1/2 inch of oil, or oil and butter, until hot.  Drop potato batter (1/4 cup per pancake) into the skillet and fry until golden brown and crisp on both sides.
4. To keep pancakes crisp, pat with paper towel to remove excess oil, and spread out over a cookie sheet in the oven, heated only to warm.  However, serving immediately is the best way to ensure they are at their peak.

Kartoffelpuffer – German Potato Pancakes