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Kartoffelpuffer mit Apfelmus

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TasunkaWitko View Drop Down
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    Posted: 10 May 2019 at 13:42
Kartoffelpuffer mit Apfelmus
Potato Pancakes With Applesauce



From Time/Life's Foods of the World - The Cooking of Germany, 1969:

Quote On many labor-short farms, Grandmother presides in the kitchen while both parents help gather the crops. This woman in Westphalia is shredding home-grown potatoes to make crisp, pan-friend cakes.



The standard accompaniment is apple butter, but her grandson prefers blueberry preserves; he wolfs down a dozen pancakes at a sitting.



To make about 8 pancakes:

1/4 cup finely grated onion
1/3 cup flour
1 teaspoon salt
Bacon fat or lard
Applesauce or imported lingonberry (Preiselbeeren) preserves
6 medium-sized potatoes (about 2 pounds), preferably baking potatoes
2 eggs

Peel the potatoes and as you proceed drop them into cold water to prevent their discoloring. In a large mixing bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. Press each potato down firmly into the sieve to squeeze out as much moisture as possible, then immediately stir it into the egg and onion batter.

Preheat the oven to 250 degrees. In a heavy 8- to 10-inch skillet melt 8 tablespoons of bacon fat or lard over high heat until it splutters. Pour in 1/3 cup of the potato mixture and, with a large spatula, flatten it into a pancake about 5 inches in diameter. Fry it over moderate heat for about 2 minutes on each side. When the pancake is golden brown on both sides and crisp around the edges, transfer it to a heated, ovenproof plate and keep it warm in the oven. Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of 1/4-inch.

Serve the pancakes as soon as possible with applesauce or lingonberry preserves.
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