Sunday Brunch: Erica Hartman's kartoffelpuffer (potato pancakes)

TULSA - Kartoffelpuffer (potato pancakes)

3 pounds large potatoes or frozen hash browns
1 onion
3 eggs
4 Tablespoons flour
1 teaspoon salt
Oil for frying

Peel potatoes and grate.  Dice onion very small.

Mix potatoes, onions, salt eggs and flour together.  Fry as soon as the dough is mixed, otherwise the potatoes will get a gray color.

Put oil in frying pan.  When sizzling, add about one serving spoon of the dough, (About one serving spoon per pancake.)  Spread it out thinly and fry until golden brown on both sides.

Serve with applesauce or sour cream.

Makes about 12 potato pancakes.

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