German Potato Pancakes are a real treat and have always been one of my mom’s favorite dishes. I remember her usually ordering them at a carnival or festival, where they were sold at big stands freshly fried, still hot and served with applesauce on the side.
Enjoy a potato pancake right out of the skillet to fully experience the crispy, crunchy outside. Instead of applesauce you could also serve them with a good herb quark or some sour cream. In Germany they also would be a very typical meatless Friday lunch, accompanied by a hearty soup. Or surprise your guests and serve them as little appetizers with some smoked salmon on top.
Don’t miss out on this recipe of German potato pancakes! They are out of this world.
* 1 kg ( 2 lbs) starchy potatoes
* 1 big onion
* Parsley, chopped (optional)
* 2 eggs
* 1 tablespoon flour
* salt, pepper and nutmeg
* vegetable oil for frying
Peel potatoes and coarsely grate by hand (I used my mandoline). Transfer to a bowl and mix with eggs, onion and flour. Season with salt and pepper. Add a pinch of nutmeg.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 3 potato pancakes, spoon 2 tablespoons potato mixture into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn pancakes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep pancakes warm on a wire rack set in a shallow baking pan in oven.
Serve with applesauce, herb quark or smoked salmon.
In the palatinate dialect of my home area in Germany a potato is called a “Grumbeer”. That origins form the word “Grundbirne” which is literally translated as “ground pear”. In High German that would be a “Kartoffel”. So the proper word for a potato pancake would be “Kartoffelpfannkuchen” or “Kartoffelpuffer”. In some areas it is also called “Reibekuchen”.