![]() Don’t let the time to prepare this dish scare you off, as most of the time is hands off time while the meat marinates. Authentic sauerbraten, can be made with any tougher cuts of meat such as rump roast, bottom round of beef, veal, venison (the marinade does wonders in removing the gamy flavor), or if you are old school, horse, but we won’t go there. Serve with applesauce, fruit compote, or powdered sugar or serve it savory-style with some herbed yogurt, quark or creme fraiche or with meat and gravy.For this recipe we used a 3 pound beef bottom round roast. Place the fried potato pancakes on paper towels to briefly blot them and then immediately serve them while hot. Fry the Kartoffelpuffer on both sides (about 3-5 minutes) until golden brown. Once hot, add 1/3-1/2 cup (depending on size preference) of the potato mixture to the frying pan and flatten it with the back of a spoon to form pancakes. Heat some oil in a non-stick pan over medium-high heat. ![]() Don’t let this mixture sit for long before frying it. Use your hands to knead the mixture together until you have a thick, tacky mass. Place the drained grated potatoes in a bowl along with the grated onion, eggs, flour and salt. Either place the grated potatoes in a colander and thoroughly squeeze the liquid out with your hands or place them in a clean dish towel and wring it to squeeze out the liquid. Use a grater or food processor to finely grate the potatoes. Most commonly they’re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but are also served savory-style with a yogurt-herb sauce or with meat as part of a meal. Kartoffelpuffer can be served sweet or savory. The end result is a crispy exterior and soft interior. The shredded potatoes are wrung out in a clean dish towel and then mixed with egg, finely grated onion and flour and then fried to light golden. Kartoffelpuffer on the other hand are made from potatoes that are grated raw and grated finely (allowing them to cook quickly and evenly). Rösti are also fried longer until they are light brown and crunchy. ![]() Grated onions are usually added and sometimes bacon and cheese, depending on the region. Because the potatoes are grated/shredded on the largest setting (in German, “grob geraspelt”) to get large, long strands, parboiling them first prevents the outside of the Rösti from burning before the potatoes are thoroughly cooked through. Also, with Rösti the potatoes are sometimes grated raw but more often are parboiled whole in their skins for a few minutes so that the center is still hard, then peeled and grated once they’ve cooled down. The key difference lies in the size of the grated potatoes: Rösti are shredded whereas Kartoffelpuffer are finely grated. ![]() You may also be familiar with Swiss Rösti. My Oma knew to make big batches of these Kartoffelpuffer because my brother and I could rarely get enough of them.ĭepending on the region of Germany, Kartoffelpuffer are also known as Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche. Before long, plates of hot Kartoffelpuffer were set out on the table and we helped ourselves to a sprinkle of powdered sugar and generous heaps of applesauce. My brother and I would play cards at kitchen table with my Opa while my Oma stood over the stove with the crackling sounds and smells of frying Kartoffelpuffer filling the air. Throughout my childhood and through young adulthood my Oma would regularly make these when we went over to their house. In particular these German potato pancakes bring back memories of going to my Oma and Opa’s house. Delightfully crispy and flavorful, these authentic German potato pancakes, Kartoffelpuffer, are fun to make and even more delicious to eat!Ī quintessential German treat beloved across every region of Germany, Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets.
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