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Kartoffelpuffer (Potato Pancakes)


500g Potatoes
1 medium sized onion
1 egg
30g flour (1 ounce)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
oil for frying

Peel, wash and grate the potatoes into a sieve. Press out as much moisture as possible. Peel and grate the onion. Combine the egg, flour, salt, pepper and nutmeg. Add the potato and onion. Mix well. Heat the oil. Spoon 3 tablespoons of mixture to make one pancake, pressing out with spoon. Fry on both sides until golden brown.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.