HOW TO MAKE GERMAN POTATO PANCAKES
Are you looking for a fantastic recipe for a dish to make when you just want to relax? German potato pancakes are most certainly one solution to this question! These hearty potato pancakes are sometimes referred to as Reibekuchen and other times as Kartoffelpuffer. They are at their best when they are still warm and make for a satisfying meal.
The simplicity of potato pancakes lies in the fact that they are not difficult to prepare at all. In this particular preparation, all that is required of you is to grate the potatoes and the onion, add a few additional ingredients, and then sauté the mixture. That's all there is to it; follow these steps, and in next to no time at all, you'll be crunching on warm fried potatoes.
Potato pancakes may be dated back a long way in German history. Potatoes have historically been regarded as a "peasant food" due to the fact that they can be easily grown or purchased, are reasonably priced, and provide a satisfying meal. These days, potato pancakes may also be seen in German Christmas markets held all throughout the nation in the latter half of November and the first half of December. We've had the good fortune to consume these straight from the fryer at a few of the local markets, and they truly struck the spot when the weather was cold.
Potato pancakes may be enjoyed in either a sweet or savory way, so you don't need to worry about what to put on the side when you serve them. You may give them a sweet flavor by serving them with a side of apple sauce, which is a dish that is highly recommended. For a savory take on the pancake, you may serve it with a quark (a kind of soft cheese), sour cream, or a yogurt sauce flavored with garlic. It is up to you to decide!
THE INGREDIENTS LIST:
2 or 3 large potatoes.
A small yellow onion.
A pinch of each; salt and black pepper.
3 large spoons.Of all-purpose flour.
1 medium-sized egg.
For frying; I prefer using olive oil.
PREPARATION:
Step 1:
Prepare one small onion and one pound of potatoes for peeling. Using the grating side of a four-sided grater, shred the potatoes in a bowl. This is the side of the grater that most people are familiar with and that is used to make cheese.
Step 2:
You should also grate the onion. If shredding the onion isn't an option, finely chopping it is. If there is extra water in the potatoes (it drips when the potatoes are pressed), drain a portion of the potato water.
Step 3:
Add a little bit of flour, a little bit of salt, and a little bit of pepper if you want the pancakes to have a savory flavor. Combine all of the ingredients until the batter is uniform throughout. If you perform this with your own (clean) hands, you will get the greatest results.
Step 4:
For each pancake, heat two teaspoons of oil in a skillet and add two tablespoons of batter. If you want a perfectly cooked pancake, it can't be too thin or too big. It is quite unlikely that you will be able to cook more than two to four pancakes in your skillet at the same time.
Step 5:
After cooking for three to four minutes on each side, remove the pieces from the pan after they have achieved a golden brown color throughout. Place them on a paper towel or something so that the oil may soak into them.
Step 6:
After that, you may keep the pancakes warm by placing them in an oven that has already been warmed. Proceed with the remaining portion of the batter in the same manner. If extra oil is required, add it now.
Step 7:
Serve immediately with sour cream, cheese, or quark for a savory taste.
