Delightfully crispy and flavorful, those actual German potato pancakes, Kartoffelpuffer, are amusing to make or even extra scrumptious to devour!
- 4 huge russet potatoes
- 2 eggs
- 1.5 tsp marjoram
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp milk
- 4 tbsp flour
- 3 huge cloves of garlic
- veg or canola oil for frying
- Peel and grate the potatoes. Put the grated potatoes right into a kitchen towel and squeeze out all of the extra water.
- Whisk collectively the eggs and set aside.
- Mince or grate the garlic.
- Put the grated, squeezed potatoes right into a bowl. Add the marjoram, salt, pepper, and garlic. Mix lightly to combine. Add the egg aggregate, blend again. Lastly, upload the flour and blend one extra time.
- Heat the oil in a huge skillet. You actually best want a skinny layer of oil, perhaps 1/4” deep.
- Test if the oil is warm through losing a chunk if potato into it. If it sizzles, it’s ready.
- Drop spoonfuls of the potato aggregate into the recent oil. Use the lower back of the spoon to press down the potato right into a pancake shape. Work in batches so that you don’t over crowd the pan.
- Cook till golden brown, approximately five min. Flip and prepare dinner dinner the alternative facet till it’s brown too. Transfer cooked potato pancakes to a cooling rack covered with paper towels to take in extra oil. Sprinkle warm pancakes with a chunk of salt.
- Serve at once with bitter cream, sauerkraut, apple sauce, and a huge Pilsner Urquell.