A journey back to the past
This is a recipe which reminds me very much of our childhood and although it does not appear to be very extraordinary, Kartoffelpuffer are worth to be tried.
In German you have many names for Kartoffelpuffer: Erdäpfelpuffer, Reibekuchen, Reiberdatschi, Reibeplätzchen, Dotsch, Kartoffelpfannkuchen or Kartoffelplätzchen. For everyone who does not speak German it is basically a Potato Pancake and often served with apple sauce aside. This is my favourite version! I love the combination of sweet and salty and together with the piquant flavour of the onion it is a yummy meal. Be careful, once you start eating you can’t stop!
- 600g potatoes
- 1 onion
- 1 egg
- 1 Tbsp flour
- 4-6 apples
- 100 ml apple juice
- 2-3 Tbsp of sugar
- Juice of one small lemon
- Peel the apples and cut them in small cubes
- Cook the apples with the apple juice, sugar, and lemon juice at medium temperature until the apple becomes soft and sauce like. Put aside.
- Peel the potatoes and put them into a bawl with cold water
- Peel the onion
- Grate the potatoes and pour off some of the starch liquid - it is up to you if you grate it finely or roughly, however the dough will better hold together if it is relatively fine
- Add a dash of salt, the flower and the egg.
- Mix everything well
- Preheat a pan with some oil and fry small pancakes shaped portions until golden.
- You can keep the Kartoffepuffer warm at 100°C in the oven.
If the Kartoffelpuffer are too greasy you can soak them a little with paper towel before serving.