Kartoffelpuffer
By OcadoLife
Published on 21 April 2022
The mixture for these German-style potato pancakes can be made the day before it’s needed – just refrigerate until use Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 800 g of white potatoes, peeled and grated
- 0.5 tsp of ground nutmeg (optional)
- 1 onion, diced
- 1 large egg, beaten
- 5 tbsp of plain flour
- 1 tsp of salt
- 125 ml of ghee or vegetable oil
- 4 tbsp of apple sauce, to serve
- 4 tbsp of sour cream, to serve
Method
Step 1
Place the grated potato into a muslin cloth and squeeze out any excess water. Then tip it into a bowl and mix with the onion, egg, flour, nutmeg (if using) and salt, then season with black pepper to taste.Step 2
In a large frying pan, heat the ghee or vegetable oil over a medium heat for 4–5 mins. It’s hot enough when a small piece of potato sizzles and bubbles in the pan.Step 3
Using a wooden spoon, put a heaped spoonful of potato mixture into the pan, flattening it with the back of the spoon to about 1cm thick. Repeat with the rest of the mixture (be sure to leave some space between each pancake in the pan, so cook in batches if you need to). Fry for 3-5 mins on each side until golden, then set aside on some kitchen paper.Step 4
Serve hot with a dollop of apple sauce and sour cream.