Tuesday, May 10, 2011
Potato Pancakes - Kartoffelpuffer
I was fortunate to grow up with a neighbor with Polish roots, who made the best potato pancakes that I ever tasted. When my mother had a craving for potato pancakes she would tell him and he would make them for us. My Mom tried several times to get his recipe but he would not give it up. When he made them and brought us a platter, Mom would get some Polish Sausage, applesauce, sour cream and butter out and we would enjoy them as long as they lasted. Unfortunately they didn't last very long in our house, so you had to grab yours allotment while you could.
Fortunately my wife made some pretty good potato pancakes as well. Like Kartoffelklösse, you have to work quickly or they will turn dark very soon after being peeled, or grated. To make them as close to white as possible, once they are peeled place them into cold water until needed. Once you are done peeling the potatoes, grate them on a hand grater, or a food processor. Place the grated potatoes into a pot and rinse them with very cold water. Keep rinsing until all of the starch is washed out of them. You will know because the water with the grated potatoes will be clear. All of the water must be squeezed out of the grated potatoes.
You have to measure out some flour, add some dry ingredients, chopped onions, eggs, parsley, and finally the dry grated potatoes. Mixing them well, you just have to wait for the fat to heat up on the skillet before adding your potato pancake batter using a ladle. Fry one side until golden brown, flip over and fry the second side until done. Don't press down on the pancake to compress it. In out family potato pancakes are served with lots of butter and a choice of applesauce, or sour cream.