Rhenish-Hessian Potato Pancakes (Rhenish-Hessische Kartoffelpuffer)
Rhenish-Hessische Kartoffelpuffer are traditional potato pancakes from the Rhenish-Hessian cuisine, known for their crispy texture and savory flavor. They are perfect for breakfast or as a side dish for lunch or dinner.
Ingredients
- 4 large potatoes, grated
- 1 small onion, finely chopped
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place the grated potatoes in a clean kitchen towel and squeeze out the excess moisture.
- In a large bowl, mix the grated potatoes, chopped onion, eggs, flour, salt, and black pepper until well combined.
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Scoop the potato mixture into the skillet, flattening each scoop with a spatula to form pancakes.
- Cook the pancakes for 3-4 minutes on each side, or until golden and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
- Serve the Rhenish-Hessische Kartoffelpuffer hot with applesauce or sour cream.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 6g
Supplies
Large bowl Skillet Spatula Paper towels
Tools
Grater Kitchen towel
Serving suggestions
Serve the Rhenish-Hessische Kartoffelpuffer with a side of mixed green salad for a complete meal.
Tips & tricks
For extra crispy potato pancakes, make sure to squeeze out as much moisture as possible from the grated potatoes before mixing them with the other ingredients.
Cost
$5