Kartoffelpuffer - Crispy Potato Pancakes
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 eggs, beaten
- 4 medium russet potatoes (about 8 ounces each), peeled and shredded using the largest holes of a hand grater
- 1/4 cup all-purpose flour
- 1/4 cup grated onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
Instructions:Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.
In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
Drain on paper towels and serve immediately.