German | Potato Pancake (Kartoffelpfannkuchen)
Posted on September 4, 2013
Potato pancakes are common in western Germany. These were easy to make and really good. Common toppings include applesauce, sour cream, or raspberry jam.
Yield: 10 pancakes
2.25 pounds russet potatoes, grated
10 ounces yellow onions, minced or grated
1 teaspoon salt
3 whole large eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon salt
6 ounces lard (or other fat for panfrying)
salt, to taste
pepper, to taste
In a mixing bowl, combine the grated potato, onion, and 1 teaspoon of salt. Using clean hands or wearing latex gloves, squeeze out as much moisture as possible.
Return the squeezed ingredients to the mixing bowl, and add the beaten eggs, flour, and remaining salt to the mixture; mix thoroughly to yield a thick batter-like mixture.
Add enough of the lard (or other fat) to panfrying depth in a heavy skillet, and heat over a medium flame until fat is hot enough to panfry.
Place desired amount (3 oz will make a cake about 4-5 inches in diameter) of the potato mixture onto the pan, and carefully flatten it to a thickness of 1/4 inch.
Panfry on both sides until crisped and golden brown/yellow, and then remove from the pan.
Season with salt and pepper to desired taste, and either serve right away or set on a sheet pan to be reheated at a later time.
Note: These can be panfried in advance and then reheated in the pan with a small amount of fat for serving.
(Ref. "Kartoffelpfannkuchen - Potato Pancake" recipe, International Cuisine textbook, p. 173.)