German Potato Pancakes (Kartoffelpuffer) with Two Toppings
German Potato Pancakes can be served either with savory (sour cream) or with sweet (applesauce) toppings. They are great both ways!
Servings 4 people
For the pancakes:
- 8 potatoes (about 3 1/2 lb or 1.6kg)
- 2 large eggs , separated
- 1 large onion , finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 2 tablespoons chopped parsley
- 1 teaspoon paprika
- oil , for frying
- sour cream , for serving
- chives , for serving
For the applesauce:
- 4 apples , peeled and chopped
- 3/4 cup water
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Grate the potatoes using the largest size on a grater. Put into a colander and press out the liquid. Transfer to a large bowl.
Separate the eggs and add the egg yolks to the potato mixture while beating the egg whites in another bowl until soft peaks and setting aside. Add the onion, flour, salt, ground pepper, parsley, and paprika to the potato mixture. Now stir in the beaten egg whites until combined.
Heat the oil in a skillet. Using a spoon drop the potato batter of desired size and spread out to a circle. Cook until golden brown on both sides. Serve with sour cream and chives or applesauce. Enjoy!
In a saucepan, add all the ingredients for the applesauce. Cook over medium heat, covered, for about 20 minutes. Mash with a fork or potato masher.
Pancakes adapted from "A Family Legacy of Great Home Cooks" by Susan B. White; Applesauce adapted from Allrecipes
Calories: 374kcal | Carbohydrates: 76.9g | Protein: 12.2g | Fat: 2.9g | Cholesterol: 93mg | Sodium: 1806.6mg | Sugar: 4.9g | Vitamin A: 350IU | Vitamin C: 114.7mg