Kartoffelpuffer Recipe
Ingredients:
- For the Kartoffelpuffer:
- 4 medium potatoes (about 800g)
- 1 small onion
- 1 large egg
- 3-4 tablespoons all-purpose flour
- Salt and pepper to taste
- Oil for frying (vegetable or sunflower oil)
- For Serving:
- Eggs (one per potato pancake)
- Sour cream or applesauce (optional)
- Fresh herbs (like chives or parsley) for garnish (optional)
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and grate them using a box grater or food processor.
- Grate the onion and mix it with the grated potatoes.
- Remove Excess Moisture:
- Place the grated potato mixture in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
- Make the Batter:
- In a mixing bowl, combine the grated potato and onion with the egg, flour, salt, and pepper. Mix until well combined.
- Fry the Kartoffelpuffer:
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Once hot, drop spoonfuls of the potato mixture into the pan, flattening them slightly to form pancakes.
- Fry for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Fry the Eggs:
- In a separate skillet, fry the eggs sunny-side up or to your liking.
- Serve:
- Serve the crispy Kartoffelpuffer hot, topped with a fried egg. You can add a dollop of sour cream or applesauce on the side and sprinkle with fresh herbs if desired.
Enjoy your Kartoffelpuffer mit Spiegelei! Let me know if you need any variations or additional tips!