This German Potato Pancake Recipe ("Kartoffelpuffer") originated in my kitchen after I had scraped my knuckles grating potatoes. Everyone loved the pancakes, but I had to find easier (and safer) potato pancake recipes. Out came the blender, and the following recipe developed.
Best of all, no more scraped knuckles using a blender! The quantities need not be exact and can be changed according to your tastes.
Onions are optional. Amount of flour is dependent on how 'juicy' the potatoes are. Add just enough until the consistency of the batter is not too runny. If the potatoes are too dry, you may need to add an extra egg so that the blender will mix properly.
The original pancakes have 'shreds' of potatoes. Try to duplicate this with the blender; do not take it to a 'smoothie' consistency. You may need to practice this a few times to decide at what point to stop blending. The practice is worth it, though. These pancakes taste that good!
The traditional German recipe calls for peeling the potatoes. Keeping the skin on, though, is healthier. Do whichever you like. I opt for keeping the skin on, especially if they are new potatoes -- not only healthier, but easier too!
In Germany, these pancakes are readily available at outdoor markets and festivals. One of the reasons is that it's easier and doesn't smell up the kitchen with the "frying smells". Never-the-less, fresh, made-at-home potato pancakes are a treat!
Did you know that during Hanukkah, the Jews have a potato latke recipe that is very similar to the German potato pancake recipe. Theirs, however, are fried in oil because the oil is in keeping with the story of the flame that miraculously stayed lit.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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