Kartoffel Puffer is a German Holiday Specialty.It is right up our alley because it is nice to see what other people are doing with potatoes. These “Puffers” are potato Pancakes and are usually served with either green sauce or Apple Sauce. The green Sauce in Germany is mysterious, often tasting completely different from place to place, yet, always very green. They are delicious fried in a pan with canola oil, so I can only imagine how good they are when soaked in a deep fryer. You can buy them pre made all over the place in Germany, but here in Canada, you need to make your own, so, here is the basic recipe.
Preparation Time: over 1 hour
- 2 pounds potatoes, peeled and quartered
- 1 large onion, quartered
- 1/2 cup milk
1/2 – 1 cup flour (if potatoes are dry, use less, wet, use more)
- 2 tsp. salt
- 2 eggs
- vegetable oil or butter, or a mixture of both (for frying)
- Either grate the potatoes and onion, or use a food processor (with coarse grating ability). Squeeze and drain out some of the juices. Allow the starch to settle to the bottom, them pour out the water. Reserve for later.
- Add milk, then stir in flour, salt, and eggs. Add starch back into the batter. Mix well.
- In a large, heavy skillet heat 1/2 inch of oil, or oil and butter, until hot. Drop potato batter (1/4 cup per pancake) into the skillet and fry until golden brown and crisp on both sides.
- To keep pancakes crisp, pat with paper towel to remove excess oil, and spread out over a cookie sheet in the oven, heated only to warm. However, serving immediately is the best way to ensure they are at their peak.