Kartoffelpuffer (German Potato Pancakes)

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Yield: 4 servings (2 pancakes each)

Ingredients

  • 2 1/2 lbs. russet potatoes, very finely grated
  • 1 small yellow onion, very finely grated
  • 2 eggs
  • 4 oz. chevre (spreadable goat cheese)
  • 1/4 cup flour
  • 1 tsp salt
  • Unsweetened applesauce
  • Cooked bratwurst
  • Vegetable oil for frying

Directions

  1. Place the finely grated potatoes in a colander.  Squeeze with your hands to wring out as much moisture as possible.
  2. In a mixing bowl, combine all of the ingredients.  Mix well.
  3. Heat oil in a skillet over high heat.
    • My first time making this, I made the mistake of cooking over medium heat.  The pancakes were not crispy enough.
  4. Place 1/3 - 1/2 cup of the potato pancake mixture into the skillet.  Use a spoon to spread it out.  Fry both sides until brown and crispy.
  5. Serve hot with applesauce and bratwurst.

Adapted from Daring Gourmet.



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