Kartoffelpuffer — German potato pancakes

Kartoffelpuffer — German potato pancakes. Raw peeled potato, Raw onions, weighed without shell.

Kimberly Killebrew

20 + 25 min · 4

Ingredients

• 800 g Raw peeled potato
• 100 g Raw onions
• 100 g weighed without shell
• 40 g Unenriched white all-purpose wheat flour
• 45 g Canola oil
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Peel and finely grate the potatoes and onion. Squeeze the potatoes firmly in a clean cloth.
2. Mix with the beaten eggs, flour, salt and pepper. Shape 12 thin pancakes and cook immediately.
3. Divide the oil between batches in a non-stick frying pan. Fry over medium heat for 4–5 minutes per side, until golden and cooked through.
4. Serve hot, three pancakes per person. The listed quantities include all frying oil.