Potato pancakes are associated with cuisines of many European countries but either they were not so popular in Bosnia or my mom didn’t care to make them. Hence, I had my first Kartofellpuffer (a.k.a. Reibekuchen) when I moved to Germany. I was hooked. I know people who claim that they never had a good German meal. This recipe is easy to follow and I’d suggest they start cooking. Or come over to my house, I’d be more than happy to cook some good German meal for you, like these rouladen or German pizza.
Plain pancakes are not my thing. I much rather make and eat crepes. They are good alone, with syrup or stuffed with pretty much anything you can think of, like talked about here and here.
On the other hand, potato pancakes or if you will latkes, placki, and boxty are an ideal breakfast, main and side dish traditionally popular among Jewish, Polish, and Irish people. I like them both equally, topped with sour cream or cold applesauce.
Makes 8 pancakes
4 (ca. 1 ½ lbs) starchy Potatoes, like Idaho or Russet
1 small Onion
1 tablespoon all-purpose Flour
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
½ cup Oil
Peel, wash, and grate potatoes using a hand grater or food processor with a shredding blade. Peel the onion, grate and add to the potatoes.
In a mixing bowl, whisk the egg, flour, salt, and pepper. Fold in the potato mixture. Fry immediately. Preparing this step ahead of time is not recommended. Potatoes oxidize and salt will pull moisture out of your potatoes and onions, leaving you with brown and soggy pancakes.
In a large skillet, heat oil over medium heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp. Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Best served hot or at room temperature topped with sour cream or applesauce sprinkled with cinnamon.
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