Michael King from Monell’s showed us how to make German Potato Pancakes. (see recipe below) It’s all ahead of the 40th Annual Nashville Oktoberfest. The four-day event will be held in Germantown starting Thursday at Bicentennial Capitol Mall State Park. For more information about this year’s event, visit http://thenashvilleoktoberfest.com/ or call 615-686-2867.
German Potato Pancakes (Kartoffelpuffer)
• 2 1/2 pounds starchy potatoes, peeled and very finely grated
• 1 small yellow onion, very finely grated • 2 large eggs • 1/4 cup all-purpose flour (or more if needed)
• 1 teaspoon sea salt
• neutral-tasting oil for frying
1. Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
2. Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do not let the mixture sit for long before using it, use it immediately.
3. Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
4. Serve immediately while hot with applesauce, fruit compote or powdered sugar.